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Lemony Cranberry Hazelnut Scones with Lemon Glaze

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Lemony Cranberry Hazelnut Scones with Lemon Glaze



Ingredients :

  • 2 cups all-purpose flour
  • ¼ cup white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon freshly grated lemon zest
  • ¼ teaspoon salt
  • ⅓ cup cold unsalted butter
  • ⅓ cup fresh cranberries
  • ¼ cup chopped hazelnuts
  • 2 eggs
  • ½ cup buttermilk
  • 1 egg
  • beaten
  • 1 tablespoon heavy whipping cream
  • ½ cup confectioners’ sugar
  • 1 tablespoon fresh lemon juice
  • Methods :

  • 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.
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