2 C. Flour
3 T. sugar
1 T. Baking Powder
1/2 t. Salt
6 T. cold unsalted butter
3/4 C. raspberries
3/4 C. cranberries
1 t. lemon zest
1/3 C. Heavy Cream
Sugar for sprinkling on top when finished
Preheat oven to 400 degrees F.
Whisk together flour, sugar, baking powder, and 1/2 tsp. salt
cut the butter into pieces and work through your fingers until mashed. mix into the flour mixture and add the lemon zest. (I just work the dough with my fingers until well mixed)
Whisk together cream and eggs. Make a little hole in the flour mixture and pour the liquid into the middle. Mix with fingers until the dough comes together.
Knead on your counter in a little flour until the dough is a little sticky.
Pat the dough into about a 5 inch square. Make it about 1 1/4-1/2 inch thick. Cut dough into rectangles about 2x3 inches. (if you want triangle squares cut the rectangles into triangles.)
Line a cookie sheet with parchment paper and spray with non-stick cooking spray. Brush the top of your scones with a little cream and sprinkle with sugar.
Cook for 20-22 minutes until golden brown on top. Let cool or eat hot with butter or my honey butter recipe.