Lemony Cranberry Hazelnut Scones with Lemon Glaze

I make these for teachers for Valentine’s Day, but they are wonderful any day of the week. They are tender and flaky and lemony. You can use dried cranberries (which I do) and leave out the nuts if you’d like. The glaze is wonderful, and I haven’t found a person who doesn’t just love these scones.

Step: 1

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Step: 2

Whisk flour, white sugar, baking powder, lemon zest, and salt together in a large bowl. Cut unsalted butter into flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs. Add cranberries and hazelnuts.

Step: 3

Beat 2 eggs and buttermilk together with a fork in a small bowl; add egg mixture to flour mixture and mix until the dough starts to come together and is just moistened. Let dough rest for 10 minutes.

Step: 4

Turn dough out on a lightly-floured surface and pat dough into a 1-inch thick circle. Cut circle in half with a sharp knife and cut each half into four sections. Gently transfer each section with a floured spatula to the prepared baking sheet.

Step: 5

Whisk 1 egg and cream together in a small bowl. Brush egg-cream mixture over each scone.

Step: 6

Bake in the preheated oven until the scones are golden brown and sound hollow when tapped, about 30 minutes. Remove to a wire rack.

Step: 7

Stir confectioners' sugar and lemon juice together in a bowl until desired glaze consistency is reached. Drizzle glaze over warm scones.

Per Serving: 302 calories; protein 6.8g; carbohydrates 40.5g; fat 12.9g; cholesterol 93.2mg; sodium 239.5mg.

The quality of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as white bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.