Lemony Cranberry Hazelnut Scones with Lemon Glaze

I make these for teachers for Valentine's Day, but they are wonderful any day of the week. They are tender and flaky and lemony. You can use dried cranberries (which I do) and leave out the nuts if you'd like. The glaze is wonderful, and I haven't found a person who doesn't just love these scones.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 302 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Whisk 1 egg and cream together in a small bowl. Brush egg-cream mixture over each scone.

Step 6

Bake in the preheated oven until the scones are golden brown and sound hollow when tapped, about 30 minutes. Remove to a wire rack.

Step 7

Stir confectioners' sugar and lemon juice together in a bowl until desired glaze consistency is reached. Drizzle glaze over warm scones.