Dried Cranberry, Walnut, and Lemon Scones

Ingredients

• 3 cups all purpose flour 
• 1 tablespoon double-acting baking powder 
• 0.8 cup butter unsalted diced chilled ()
• 0.5 cup half and half chilled divided ()
• 2 tablespoons juice of lemon fresh divided
• 1 tablespoon lemon zest finely grated
• 1 teaspoon salt 
• 2 tablespoons sugar 
• 1 cup cranberries dried sweetened
• 0.5 cup walnuts coarsely chopped

Equipment

• bowl
• baking sheet
• baking paper
• oven
• whisk

Directions

1. Position rack in top third of oven; preheat to 375°F. Line baking sheet with parchment paper.
2. Whisk 2 tablespoons sugar and 1 tablespoon lemon juice in bowl for glaze.
3. Whisk flour, baking powder, lemon peel, salt, and 1 cup sugar in large bowl.
4. Add chilled butter; using fingertips, rub in until coarse meal forms.
5. Mix in cranberries and walnuts.
6. Add 1/2 cup half and half and1 tablespoon lemon juice. Toss with fork until dough comes together in moist clumps, adding more half and half if dough is dry. Gather dough into ball; divide in half. Press out each half on floured surface to 6-inch-diameter (1-inch-high) round.
7. Cut each round into 6 wedges.
8. Transfer to baking sheet; brush with glaze.
9. Bake scones until golden and tester comes out clean, about 18 minutes.
10. Serve warm or at room temperature.