1 1/2 tablespoons Lemon Zest, grated (I omitted)
2 1/2 cups Flour
1/2 cup plus 3 tablespoons Sugar, divided
1 tablespoon Baking Powder
1/2 teaspoon Salt
6 tablespoons Cold Unsalted Butter, cut into small pieces
1 1/4 cups Cranberries, coarsely chopped
1 Egg plus 1 Egg Yolk
1 cup Heavy Cream (I used 1/2 cup yogurt and 1/2 cup almond milk)
Additional Sugar for Sprinkling
In a food processor, combine lemon zest, flour, 1/2 cup sugar, baking powder, and salt. Pulse briefly to blend. Add in the cold butter pieces and pulse again briefly until the mixture resembles coarse meal and the butter pieces are larger than peas. Transfer to a mixing bowl. (*I skipped the food processor and just used my fingers to mix the butter into the dry ingredients). In a small bowl, toss together the chopped cranberries and the remaining 3 tablespoons of sugar. Stir them into the flour-butter mixture. In another small bowl, or liquid measuring cup, combine the egg, egg yolk, and heavy cream and whisk to blend. Add the liquid ingredients to the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until the dry ingredients are moistened. Knead gently to be sure the dough is evenly mixed, being careful not to overwork the dough.
At this point, I made drop scones, so I dropped spoonfuls of the dough onto a sprayed cookie sheet. I was able to get 16 scones from the dough. I sprinkled a little bit of sugar over the top of each before baking. Bake at 400 degrees for 15-20 minutes.