Fresh cranberry scones

1. Preheat oven to 400°F. and line a large baking sheet with parchment paper.

2. With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.

3. In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.

4. In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.

5. In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.
I used two tablespoons and spooned dough into rounds on parchment paper.

6. On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.

7. Instead of following directions for cutting out scones, what I did was take two tablespoons and dropped the dough onto a parchment paper on my baking sheet. I shaped them round with the spoons with less mess and they still turned out fine.

8. Serve scones warm with creme fraiche or whipped cream. Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.