Cranberry and Lemon Glazed Scones

Ingredients:

Scones

• 2 cups premium flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/4 teaspoon salt
• 1 tbsp finely grated lemon zest
• 0.5 cup cold butter, cut into small pieces
• 0.5 cup whipping cream
• 1/4 cup semi-skimmed milk + extra for greasing
• 1 large egg
• 1 tsp vanilla extract
• 1 cup fresh or frozen cranberries

Glaze

• 1 cup icing sugar, sifted
• 1.5 tbsp lemon juice

Preparation:

1. Preheat oven to 190°C and line a baking sheet with parchment paper.
2. In a large bowl, sift together the flour, sugar, baking powder, and salt. Add the lemon zest. Using a pastry knife, fold in the butter until you have a coarse, lumpy mixture with visible chunks of butter.
3. In a separate bowl, whisk together the cream, milk, egg, and vanilla. Pour into the flour mixture and stir until the dough comes together. Then turn it out onto a work surface and knead it with your hands. Flatten the dough and sprinkle the cranberries on top, then fold the dough over and flatten it again, sprinkle in the cranberries, and roll it up. Repeat this process several times to incorporate all the cranberries.
4. Form the dough into a disk approximately 25 cm in diameter. Cut the disk into 8 wedges and place them on the prepared baking sheet, spacing them a few centimeters apart. Brush the buns with a little milk and bake for 20-25 minutes, until golden brown. Cool completely before glazing. Scones are best eaten the same day they are baked..
5. For the glazeMix powdered sugar with lemon juice and drizzle the glaze over the buns with a whisk or fork. Let the glaze set for an hour before serving.