lemon and fresh cranberry scones

adapted from a smitten kitchen recipe available here ...

ingredients :

2 tbsp freshly grated lemon zest (2-3 lemons worth)
2 1/2 c flour
1/2 c + 3 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
6 tbsp cold butter (sliced into thick bits)
1 1/4 c (or so) fresh cranberries chopped
1 large egg
1 large egg yolk
1 c heavy cream
lots of extra flour for patting and cutting dough

directions :

1. preheat oven to 400
2. in a food processor pulse flour, 1/2 c sugar, baking powder
salt, butter + zest until it resembles a coarse meal. x-fer
to a large bowl.
3. in a separate bowl mix cranberries and sugar, then combine
with flour mealy mixture.
4. in a small bowl lightly beat egg + egg yolk - then stir in
cream.
5. add egg mixture to flour/cranberry mixture and stir till
combined.

6. on a WELL floured surface with WELL floured hands pat dough
into a 1” thick round - us a 2” round cutter or edged +
floured glass to cut scones from dough. continue until all
dough is used
7. place 1” apart on a greased cookie sheet and bake for
15-20 minutes.