Lemon cranberry scones

Photography Jerry Grajewski.

Ingredients

3 cups all-purpose flour, plus extra for dusting

1/2 cup sugar

1 tablespoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2/3 cup butter, chilled, cubed

1/2 cup dried cranberries

Zest of one lemon

1 cup whole milk, plus extra for brushing

Preparation

Preheat oven to 350°F. In the mixing bowl of stand mixer, combine flour, sugar, baking powder, baking soda and salt. Mix briefly on low speed to combine. Add butter and mix on medium-low speed until mixture resembles coarse meal. Add cranberries and lemon zest, mix until just incorporated. Add milk in a slow, steady stream and continue mixing (being careful not to over-mix) until dough comes away from the sides of the bowl. Roll onto a lightly floured surface to 1/2 - inch thickness. Using a 3-inch biscuit cutter, cut dough into rounds. Brush tops lightly with milk and dust with sugar. Place on a parchment lined baking sheet. Bake at 350°F for 12-16 minutes or until golden brown.