lemony cranberry hazelnut scones with lemon glaze

Ingredients

• Servings: 8
• 2 cups all-purpose flour
• 1/4 cup white sugar
• 2 teaspoons baking powder
• 1 teaspoon freshly grated lemon zest
• 1/4 teaspoon salt
• 1/3 cup cold unsalted butter
• 1/3 cup fresh cranberries
• 1/4 cup chopped hazelnuts
• 2 eggs
• 1/2 cup buttermilk
• 1 egg, beaten
• 1 tablespoon heavy whipping cream
• 1/2 cup confectioners' sugar
• 1 tablespoon fresh lemon juice

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c). line a baking sheet with parchment paper.
• 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.
• 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.
• 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.
• whisk 1 egg and cream together in a small bowl. brush egg-cream mixture over each scone.
• bake in the preheated oven until the scones are golden brown and sound hollow when tapped, about 30 minutes. remove to a wire rack.
• stir confectioners' sugar and lemon juice together in a bowl until desired glaze consistency is reached. drizzle glaze over warm scones.