Lemon & Fresh Cranberry Scones

I love eating scones, and they are so fun to make. This version combines fresh tart cranberries with lemon and Turbinado sugar, for the a winter baked good worth celebrating. I like to think of cranberries as the fresh berry of the winter season because of their bright flavor. The sourness of the berry lightens after being baked and complimented by the lemon zest.

Lemon Cranberry Scones

Adapted from The Kitchn
Serves 4-6: Makes 8-10 medium scones
1 1/2 cups fresh cranberries (chopped into small pieces)
1/2 cup sugar
Zest of one lemon
2 1/2 cups of flour
3 tsp baking powder
1/2 tsp salt
1 stick of butter
1/2 cup sour cream
1 tsp Turbinado sugar

Glaze:
Juice of one lemon
2/3 of cup powdered sugar

Combine fresh cranberries, lemon zest, sugar, and salt in large mixing bowl. Add the cubed butter, and the sour cream, mixing gently. Add the baking powder and flour and using hands combine the mixture into a loose dough. The dough will be crumbly but mix only slightly in order to keep the butter in pea sized pieces.
On a floured surface, shape the dough into a large 3 inch thick circle, and use a large knife to cut wedges.
Places scones on a parchment lined baking sheet and sprinkle with Turbinado sugar.
Bake for 20-25 minutes, until the tops begin to brown.
Mix powdered sugar and lemon juice to make the glaze, and drizzle over the top once cooled.