A lovely scone for Thanksgiving Day breakfast or any day during the holiday season. We love how the tart lemon and cranberry partner in this heavenly light quick bread.
2 ½ cups unbleached pastry flour or whole grain spelt flour
½ cup plus 2 tablespoons organic cane sugar
1 tablespoon baking powder
½ teaspoon sea salt
6 tablespoons unsalted butter cut into small pieces
1 ¼ cup fresh cranberries coarsely chopped
1 large egg plus the yolk of another egg
1 cup cream
Preheat oven to 400˚F.
Line a baking sheet with parchment paper.
In a food processor pulse the flour, ½ cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal. Transfer to a large bowl.
In a small bowl toss together fresh cranberries and 3 tablespoons of sugar. Stir into the flour mixture.
In another small bowl lightly beat the egg and the yolk. Stir in the cream. Add this mixture to the flour. Stir just until combined.
On a well-floured surface with floured hands pat the dough into a 1 inch thick round.
Use a drinking glass dipped in flour or a 2 inch round cutter to cut out as many rounds as possible. Reroll scraps as necessary. Arrange rounds about 1 inch apart on a baking sheet and bake in the middle of the oven for 15 to 20 minutes.