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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Dried Cranberry, Walnut, and Lemon Scones Recipe

Brought to you by Magnolia House

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Cook Time: 20 min	Prep Time: 15 min
Yield: 12 servings

Ingredients:
Glaze:
2 Tbl. sugar
1 Tbl. fresh lemon juice

Scones:

3 cups all-purpose flour
1 Tbl. baking powder
1 cup sugar
1 Tbl. finely grated lemon peel
1 tsp salt
ž cup chilled unsalted butter, diced
1 cup dried cranberries
˝ cup coarsely chopped walnuts
1 Tbl. lemon juice
˝ cup half & half (more if needed)

Instructions:
Preheat oven to 375 degrees. Line baking sheet with parchment paper.
Glaze: In a small bowl, whisk 2 Tbl. sugar and 1 Tbl. lemon juice.
Scones: In a large bowl, whisk flour, baking powder, lemon peel, salt, and 1 cup sugar. Add chilled butter, using fingertips, rub in until coarse meal forms. Mix in cranberries and walnuts. Add ˝ cup half and half and 1 tablespoon lemon juice. Toss with a fork until dough comes together in moist clumps, adding more half and half if dough is dry. Gather dough into a ball; divide in half. Press each half on floured surface to 6 inch diameter, 1 inch high round. Cut each round into 6 wedges. Transfer to baking sheet; brush with glaze.
Bake scones until golden and a tester comes out clean, about 18 minutes.
Serve warm or at room temperature.

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