The crunch of pecans adds texture to these classic scones. A fantastic breakfast treat, they’re also ideal for afternoon tea. Serve the scones warm with plenty of butter and your favourite jams, preserves or curds.
Makes 12 scones
Prep time: 15 minutes
Cooking time: 20 minutes
LEMON TOPPING
INGREDIENTS
- 2 Tbsp icing sugar
- 1 Tbsp freshly squeezed lemon juice
PREPARATION
- Whisk together the icing sugar and lemon juice in a small bowl until smooth. Set aside.
SCONES
INGREDIENTS
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 Tbsp baking powder
- 1 Tbsp finely grated lemon zest (1 to 2 lemons)
- 1 tsp fine sea salt
- ¾ cup cold unsalted butter, cut into small pieces
- 1 cup dried cranberries
- ½ cup coarsely chopped pecans (optional)
- ½ cup cold half-and-half cream (10%), plus a little more if necessary
- ¼ cup turbinado sugar, for sprinkling
INSTRUCTIONS
- Preheat the oven to 375°F. Line a large baking sheet with parchment paper. Set aside.
- Whisk together the flour, sugar, baking powder, lemon zest, and salt in a large bowl.
- Add the butter to the flour mixture. Using a pastry cutter or your hands, work it in just until pea-size lumps of butter are still visible.
- Stir in the cranberries and pecans (if using).
- Add ½ cup of the cream and toss the ingredients together with a fork until the dough comes together in moist clumps. Add a little more cream if the dough is dry.
- Gather the dough into a ball and cut it in half. On a lightly floured work surface, gently pat out each piece to a 6-inch disc. Cut each disc into six wedges.
- Transfer the scones to the prepared baking sheet. Brush the top of each scone with the lemon topping. Sprinkle the scones evenly with turbinado sugar.
- Bake until golden brown and a wooden skewer inserted in the centre of a scone comes out clean, about 20 minutes.
- Remove the scones to a wire rack and let cool slightly. Serve warm. (The scones are best served the day they’re made but can be stored in an airtight container at room temperature for up to 3 days.)
BAKING DAY SECRETS
- For the lightest, fluffiest scones, make sure all your ingredients and utensils are as cold as possible.
