Cranberry Walnut Lemon Scones
These simple and delicious scones make a perfect addition to your holiday spread, whether you’re enjoying them with your Thanksgiving dinner or for breakfast with your guests the next morning. They combine a handful of ingredients that you’ll find in the weekly sale from November 1st – 7th, so it’s a great time to whip up a test batch and stock up the ingredients you’ll need as Thanksgiving approaches.
Preheat oven to 375 and place rack in top third of the oven. Line baking sheet with parchment paper, Whisk 2 T sugar and 1 T lemon juice in a bowl for the glaze. Set aside. In a large bowl, whisk flour, baking powder, lemon peel, salt, and 1 C sugar. Add chilled butter by using your fingertips to rub it into the mixture until coarse meal forms. Add the cranberries and walnuts. Add 1/2 C of half and half and 1 T lemon juice. Toss with a fork until dough comes together in moist clumps, adding more half and half if the dough is too dry. Gather dough into a ball; divide in half. Press out each half on a floured surface until they’re about 6-inches in diameter and 1-inch high rounds. Cut each round into 6 wedges. Transfer to a baking sheet and brush with glaze. Bake until golden, about 18 minutes. Serve warm or at room temperature.