Ingredients for - Lemony Cranberry Hazelnut Scones with Lemon Glaze
How to cook deliciously - Lemony Cranberry Hazelnut Scones with Lemon Glaze
1. Stage
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. Stage
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.
3. Stage
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.
4. Stage
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.
5. Stage
Whisk 1 egg and cream together in a small bowl. Brush egg-cream mixture over each scone.
6. Stage
Bake in the preheated oven until the scones are golden brown and sound hollow when tapped, about 30 minutes. Remove to a wire rack.
7. Stage
Stir confectioners' sugar and lemon juice together in a bowl until desired glaze consistency is reached. Drizzle glaze over warm scones.
