Lemon Cranberry Scones

Step 1

Position rack in top third of oven; Preheat oven to 375F°.

Step 2

Line baking sheet with parchment paper.

Step 3

Make glaze by combining 2 tbsp sugar and 1 tbsp lemon juice.

Step 4

Combine buttermilk, remaining lemon juice, sugar, lemon zest, vanilla, and egg in a medium bowl, stirring with a whisk.

Step 5

Combine flour, baking powder, salt, in a large bowl, stirring with a whisk.

Step 6

Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal.

Step 7

Gently fold in cranberries or cherries.

Step 8

Add buttermilk mixture, stirring just until moist. (dough will be sticky)

Step 9

Place dough onto a floured surface and knead lightly four times with floured hands.

Step 10

Form dough into an 8-inch circle onto baking sheet, about 3/4" thick. Using a knife, cut dough into 10 wedges (do not cut all the way through).

Step 11

Brush lemon glaze over dough.

Step 12

Bake until golden, about 18-20 minutes, or until a tester comes out clean.

Step 13

Serve warm or room temperature.