Tuesday, September 17, 2013

Cranberry Walnut Scones with Sweet Lemon Glaze


All Purpose Flour- 13.5 oz.
Sugar- 2.4 oz.
Baking Powder- 1 oz.
Salt- 0.2 oz.
Cold, Unsalted Butter- 3.2 oz.
Currants or Craisins- 2.5 oz.
Walnuts, chopped- 2.5 oz.
Heavy Cream- 13 oz.

Butter, melted- 2 oz. (1/4 cup)
Powdered Sugar- 1 cup
Lemon Juice- 1 T. or more according to taste and desired consistency.

Sift dry ingredients together onto counter.

Cut cold butter into dry ingredients until butter is pea-sized.

Stir in the craisins and walnuts

Make a large well with dry ingredients and pour cream into center. Slowly incorporate the dry ingredients as you gently stir by hand in a circular motion. Be careful not to take too much from sides at a time or cream might spill out of well. Continue stirring by hand until all dry ingredients are mixed in. Fold mixture a few times.

Press the mixture into a small sheet pan (or fill half of a large sheet pan). Chill in the refrigerator for a few hours or overnight if making a day ahead.

Cut into even squares and then into triangles. Place onto parchment lined baking sheets. Brush tops with egg wash (egg whites whisked with a little water).

Bake at 350ºF for 15-20 minutes. While scones are baking make the glaze by combining melted butter with powdered sugar. Add lemon juice until the glaze is thin enough to spread but not runny. Glaze scones while still warm.

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