Lemony Cranberry Hazelnut Scones with Lemon Glaze

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into small cubes
• 3/4 cup dried cranberries
• 1/2 cup finely chopped toasted hazelnuts
• 1/2 cup buttermilk
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 1/4 cup freshly squeezed lemon juice
• 1/2 cup confectioners' sugar

Directions

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Using a pastry blender or your fingertips, cut in the butter until the mixture resembles coarse meal.
4. Stir in the cranberries and hazelnuts.
5. In a small bowl, whisk together the buttermilk, lemon juice, and lemon zest.
6. Add the wet ingredients to the dry ingredients and mix until just combined (do not overmix).
7. Turn the dough out onto a lightly floured surface and knead gently until it comes together.
8. Press the dough into a 7-inch circle, about 1/2-inch thick.
9. Cut the dough into 8 wedges and place on the prepared baking sheet.
10. Bake for 18 to 20 minutes, or until golden brown.
11. Meanwhile, in a small bowl, whisk together the lemon juice and confectioners' sugar until smooth.
12. When the scones are done baking, let them cool for 5 minutes, then brush with the glaze.
13. Serve warm or at room temperature.

Interesting Facts

• Scones are a type of quick bread, meaning they do not require yeast.
• The word “scone” comes from the Dutch word “schoonbrood,” which means “beautiful bread.”
• Scones are a traditional Scottish food and are often served with tea.