2 ½cupsflour(I used all purpose, with ½ cup of whole wheat)
½ cup + 3 tablespoonssugar(divided)
1tablespoonbaking powder
¼teaspoonsalt
zest of 2 lemons
6tablespoonscold butter or margarine(diced)
1 ¼cupfresh cranberries
1egg
2tablespoonsheavy cream
¾ cup + 2 tablespoonsmilk(I used soy milk)
Instructions
I mixed together the flour, ½ cup sugar, baking powder, and salt in a large bowl and stirred in the lemon zest. I used a pastry cutter to cut the cold margarine into the flour until it was in small pieces. I chopped the cranberries in a small food chopper and mixed in the sugar, and then stirred them into the flour. I combined the cream, milk, and egg in a separate bowl, and stirred the liquid into the flour mixture, stirring just until all the flour was moistened.
I was supposed to turn the batter onto a well-floured surface, pat it out, and cut out round scones. The batter was very wet, and I foresaw myself getting very frustrated with it if I tried to shape the scones. So, I decided to make drop scones, although they aren't my favorite, because New Year's Day brunch should be hassle-free! I used a quarter cup measure to scoop batter onto a Silpat-lined cookie sheet. I baked them at 400F for about 15 minutes, turning them halfway through, until a toothpick in the center came out clean. I got 11 scones total.