I had this brilliant idea of hosting a Princess tea party for my friends and their little princesses but unfortunately the royal wedding is on a Friday so that's messing things up. We're going to have our own little party anyway and I made these scones this morning and have some more in the freezer so I can make a fresh batch tomorrow morning at 5 a.m.
I better get to bed only a few hours until the wedding!
Cranberry & Lemon English Scones
Ingredients: 3 cups flour, 1 ½ tablespoons baking powder, 1 ½ teaspoons salt – sifted together in a large bowl. 2 teaspoons baking powder, ¼ teaspoon salt, ¼ cup sugar, 4 ounces unsalted butter, 1 cup heavy whipping cream, 1 cup dried cranberries, zest of one lemon. 1 egg yolk.
Directions: In a large bowl sift together flour, baking powder and salt. Whisk in the sugar. Cut in butter and work in to the flour mixture or use an electric mixer fitted with the paddle attachment. Mix together until crumbly. Gradually add 1 cup heavy whipping cream in to the dough and the cranberries and lemon zest. Using a rolling pin, roll out the dough on a floured work surface. Roll out to ¾ of an inch thick. Place parchment paper on a baking sheet. Cut dough into triangles (I used a pizza cutter) and place on baking sheet. Put in the freezer for at least 3 hours but overnight is better.
Bake: Preheat oven to 375 degrees. Mix together ¼ cup heavy cream and egg yolk. Brush each triangle scone lightly with cream/egg yolk mixture. Cook for 30 minutes and turn halfway through. They are done when they are a light golden brown.