LEMON CREAM SCONES WITH CRANBERRIES
Source: The Hardenbergh House Bed & Breakfast

1 1/2 cups all purpose flour
5 Tbsp sugar, divided use
1 1/2 tsp grated lemon peel
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
6 Tbsp (about 3/4 stick) unsalted butter, cut into pieces)
9 Tbsp chilled heavy cream, divided use
2 Tbsp fresh lemon juice
1/4 cup dried cranberries
4 Tbsp Triple sec

Soak cranberries overnight in triple sec.

Preheat oven to 350 degrees F.

Mix flour, 3 Tbsp sugar, lemon peel, baking powder, baking soda and salt in food processor. Add butter and process until mixture resembles coarse meal.

Add 8 Tbsp cream and lemon juice and blend until soft moist dough forms.

Drain cranberries and mix into dough. Drop dough by generous 1/4 cupfuls onto baking sheet, spacing apart enough for 6 scones. Brush tops with 1 Tbsp heavy cream. Sprinkle with 2 Tbsp sugar.

Bake about 25 minutes.