This recipe is easy to make and comes together quickly. Flavor these scones with either lemon or orange emulsion - or a combination of each - whichever you prefer. Delicious served warm with jam & a dollop of whipped cream!

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INGREDIENTS

2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons cold, unsalted butter, cut into small pieces
1/2 cup dried cranberries
1 teaspoon LorAnn Lemon or Orange Bakery Emulsion
1 cup heavy cream

DIRECTIONS

1. Preheat oven to 425°F. 
2. In the bowl of a food processor fitted with the metal blade, combine the flour, baking powder, sugar and salt. Pulse a few times to combine. 
3. Distribute the butter evenly over the dry ingredients and pulse about 12 - 15 times until mixture resembles course meal (do not over-process). 
4. Transfer dough to a large bowl and add emulsion and cream. Mix with a rubber spatula just until dough begins to form. 
5. Transfer dough to a flat surface and knead briefly to mix in all flour and dried cranberries. Dough should be slightly sticky. 
6. Pat dough into a 1" thick round. Cut out rounds with a biscuit cutter. Gently push scraps together to punch out more rounds. Alternatively, cut original dough round with a knife into 8 wedges. 
7. Place on an un-greased cookie sheet. Bake on middle rack of oven for 11- 14 minutes or until lightly browned. Do not overbake. 

Serve warm or at room temperature. To re-heat, place in a 300°F. for about 5 minutes.

Makes 8 scones