Ingredients (serves 9 people)
1 1/2 cups all-purpose flour
1/2 cup cake flour
1/4 cup sugar
2 teaspoons baking powder
1 cup dried cranberries
4 tablespoons (1/2 stick) unsalted butter, chilled and cut into cubes
3/4 cup low fat buttermilk
1 large egg
2 tablespoons lemon juice
1 tablespoon lemon zest
Egg wash (1 egg, beaten with 1 teaspoon water added)
Raw sugar, to garnish
Directions
Preheat oven to 450 F.
Line a large baking sheet with parchment paper or silicone baking mat.
In a large mixing bowl, combine flour, sugar, baking powder and cranberries.
With a pastry cutter or fork, blend in butter until it’s pea-sized, being sure not to overwork the dough.
In a separate bowl, whisk together buttermilk, egg, lemon juice and lemon zest. Gently fold into the flour mixture until moist crumbs form.
Transfer mixture to a large piece of plastic wrap. Use wrap to gather crumbs together.
Press dough into a 1-inch thick disc about 5 inches in diameter. Peel away plastic wrap.
With a sharp knife, cut the disc into 8-10 wedges.
On the prepared baking sheet, arrange scones 1 inch apart. Lightly brush with egg wash and sprinkle with raw sugar.
Bake until golden brown, about 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Cool and serve.
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