I made lemon-cranberry scones this morning for a ladies Bible study at church and they were by far the best I've ever made! I thought I'd share the recipe here. The key to light and fluffy scones is to handle the dough as little as possible.
2 cups flour
1/4 cup sugar
1 Tbsp. baking powder
1/4 tsp. salt
1 Tbsp. finely grated lemon zest
1/2 cup cold butter, cut into small pieces
1/2 cup whipping cream
1/4 cup 2% milk
1 large egg
1 tsp. vanilla extract
1 cup fresh or frozen cranberries
Preheat oven to 375 degrees and line a baking pan with parchment paper.
Sift the dry ingredients together, cut in the butter until crumbly.
In a separate bowl, whisk together cream, milk, egg and extract.
Add to flour mixture along with the cranberries and stir to just bring the dough together.
Turn out onto a floured surface and bring it together with your hands.
Pat into a circle about 10" across. Cut into 8 wedges and place on baking tray.
Bake for 20-25 minutes