2 cubes of butter, cold from the fridge
1 1/2 cup dried cranberries
1/2 cup milk
1/2 cup sour cream
2 cups flour,
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
2 teaspoon lemon zest
1. In a medium sized mixing bowl add flour, sugar, baking powder, soda, salt, and lemon zest.
2. Cut butter into thin slices with a knife and toss into the flour mixture, squishing between fingers until it is coated and mixed thoroughly throughout, and becomes crumbly.
3. Add milk and sour cream; mix with a wooden spoon or a rubber spatula until it becomes doughy and can be rolled into a ball.
4 . With rubber spatula, transfer dough to liberally floured work surface. With floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball. Place in the freezer for about 5-10 minutes to chill.
5. Once the dough is chilled, transfer dough to floured work surface and sprinkle the dried cranberries onto the dough and knead them in, until it the cranberries are evenly dispersed throughout the dough.
6. Roll dough, pressing to form tight rectangular log. Then press into a rectangle about 1/2 inch thick. Using a sharp knife, cut rectangle lengthwise into 2 rectangles. Cut out triangular shapes and place on a greased cookie sheet.
7. Bake at *425 or until tops and bottoms are golden brown, 18 to 25 minutes. Brush tops with melted butter and sprinkle with course granulated sugar.
8. Transfer to wire rack and let cool 10 minutes before serving.
1/2 cup fresh squeeze lemon juice
1/2 cup sugar
1 tsp. lemon zest
6 egg yolks
1. whisk lemon juice, sugar, and lemon zest in a medium sauce pan
2. add egg yolks
3. on medium heat cook until it becomes thick; once thick take off heat
4. If there are lumps due to the egg not being divided well, pour through a strainer to get out all the lumps; discard lumps and zest. If there are no lumps, I usually like to leave the zest in.
5. Cool completely and serve with scones.