Lemon and fresh Cranberry Scones

I saw a posting from one of my favorite food bloggers..Smitten Kitten and decided to make these.  I had some frozen cranberries (which she said could be used if you thawed them first) and a few fresh lemons for the zest.  I was actually kind of afraid that they would be super sour when biting into the fruit, but they aren't.  the only thing I did differently was using the frozen berries- a little less than her recipe- and before baking brushing on a little cream and coarse sugar just in case they were bitter.  They were really light and you could definitely taste the lemon zest and cranberry.  I thought they were super good.

Here is the recipe:

1-1/2 Tablespoons freshly grated lemon zest (I used a plainer) but she said you could peel and chop finely off the lemons.
2-1/2 cups all purpose flour
1/2 cup sugar, plus 3 Tablespoons to add to the finely chopped cranberries.
1 Tablespoon baking powder
1/2 teaspoon salt
6 Tablespoons cold butter (I used salted, but she suggests unsalted), cut in tiny bits
1 cup fresh or frozen whole cranberries (thawed), then cut in small pieces. (she used 1-1/2 cups)
1 large egg
1 large egg yolk
1 cup heavy cream

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper

In a larger bowl add flour, 1/2 cup of the sugar, baking powder, salt, butter and zest.  I used a pastry blender and worked it until it resembled coarse meal, but you can also use a blender for this step.

Toss the cranberries with the 3 remaining Tablespoons of sugar and add to the flour mixture .

In another small bowl lightly beat egg and the yolk and stir in the cranberries.  add this to the flour mixture and stir until just combined (I had to use my clean hands). 

On a well floured surface with floured hands, pat dough into a 8 inch square that is about an inch thick.  cut into 4 squares and then cut each of those into a triangle so you have 8 scones.  put on baking sheet and bake at 400 degrees for 15-20 minutes.  If desired you can brush with milk or cream and sprinkle some coarse sugar on them before baking.  green sugar would be pretty with the cranberries during the holidays!  You could also cut them so you have 16 tiny ones if you are having a brunch with other foods.  I was planning on eating half of one though and am now already going in for the other half..soo good.