Cranberry Lemon Scones

cranberry-lemon-scones_01.jpg
cranberry-lemon-scones_03.jpg
cranberry-lemon-scones_05.jpg

I have to say these are one of my favorite breakfasts I've done for the Free People blog. Fresh cranberries are so incredibly tart and that's exactly the type of scone I love. With a little bit of sugar on top and a hot cup of coffee I am in heaven. I noticed I've been sneaking cranberries into everything lately. Hot cider cocktails, gingerbread cakes, and a few chutneys to go with dinner. I'm crazy for them this year.  

I baked this batch just in time to bring them home for my family, and they were gobbled up as soon as they hit the counter. That was the only approval I needed that they were as delicious as I'd hoped. Now with the winter storms headed our way, perhaps you should be sitting inside with a cup of tea and one (or two) of these fresh from the oven. 

Cranberry Lemon Scones
adapted from Martha Stewart- makes 8 large scones

2 cups all-purpose flour
5 tablespoons white sugar
1 tablespoon raw sugar, for topping
½ teaspoon salt
1 tablespoon baking powder
6 tablespoons cold unsalted butter, cut into small chunks
2/3 cup fat-free half and half
zest from one lemon
½ cup fresh cranberries

Preheat oven to 425°. In a large mixing bowl, combine the flour, white sugar, salt, and baking powder. Add butter and begin blending with a pastry blender or two knives until the mixture is crumbly and the butter is fully incorporated. Pour in the half and half until the mixture is just combined, then fold in the cranberries and lemon zest in gently. Move the dough to a lightly floured work surface and knead a few times. Form the dough into a round, about 1-inch thick, and cut into 8 wedges. Sprinkle with 1 tablespoon raw sugar, transfer to a baking sheet and bake for 12-15 minutes until the tops have browned. Cool before serving.