Lemon-Cranberry Scones with Lemon Fondant

I recently woke up at 3am from my first-ever root canal which had gone bad. I couldn't sleep, so I thought why not bake? I made one of Marcelo's favorites - lemon-cranberry scones. Even though I couldn't chew very well, the cake-like texture, along with the lemon fondant, melted in my mouth.

Scone Ingredients: 140 ml whole milk 2 large eggs (100 ml) 1 tsp lemon zest 120 g unsalted butter 100 g sugar 320 g cake flour 80 g bread flour 10 g baking powder 3 g sea salt 1/2 cup dried cranberries 1 large egg (for egg wash)

To make the scones, first preheat your oven to 340º degrees Fahrenheit. Whisk the milk, eggs and lemon zest together and set aside. Cream the butter and sugar until light. Sift the dry ingredients together and fold them into the mixture. The texture should be crumbly, so don't over mix.

Lightly fold in the milk mixture just until combined; then add the cranberries. Dust the counter top with flour. Gently divide the dough and shape into two rounds, so they are about 1 inch high. Cut into triangles and transfer to a baking sheet. Brush lightly with egg wash and bake until light golden brown, about 15-20 minutes.

Lemon Fondant 3/4 cup fondant 1 tsp. egg white zest of 1/2 a lemon 1-2 tsp. lemon juice

While the scones are baking, place the fondant in a bain marie. Heat over low heat and add the lemon zest, lemon juice and egg white. Stir to combine and bring the mixture just above body temperature.

Once the scones are done, place them onto a cooling rack and let cool slightly. Drizzle with the lemon fondant and enjoy.

Makes about 12.  

It's important not to over work the dough. Be gentle with it and work quickly. Avoid over-baking - bake just until they are light golden brown underneath.

Tagged as: [ pastry recipes scones ]