Lemony Cranberry Hazelnut Scones with Lemon Glaze

Ingredients

• 2 cups all-purpose flour
• 1/4 cup white sugar
• 2 teaspoons baking powder
• 1 teaspoon freshly grated lemon zest
• 1/4 teaspoon salt
• 1/3 cup cold unsalted butter
• 1/3 cup fresh cranberries
• 1/4 cup chopped hazelnuts
• 2 eggs
• 1/2 cup buttermilk
• 1 egg, beaten
• 1 tablespoon heavy whipping cream
• 1/2 cup confectioners’ sugar
• 1 tablespoon fresh lemon juice

Directions

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Whisk flour, white sugar, baking powder, lemon zest, and salt together in a large bowl. Cut unsalted butter into flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs. Add cranberries and hazelnuts.

Beat 2 eggs and buttermilk together with a fork in a small bowl; add egg mixture to flour mixture and mix until the dough starts to come together and is just moistened. Let dough rest for 10 minutes.

Turn dough out on a lightly-floured surface and pat dough into a 1-inch thick circle. Cut circle in half with a sharp knife and cut each half into four sections. Gently transfer each section with a floured spatula to the prepared baking sheet.

Whisk 1 egg and cream together in a small bowl. Brush egg-cream mixture over each scone.

Bake in the preheated oven until the scones are golden brown and sound hollow when tapped, about 30 minutes. Remove to a wire rack.

Stir confectioners' sugar and lemon juice together in a bowl until desired glaze consistency is reached. Drizzle glaze over warm scones.