Lemon Cream Scones with Cranberries

[skyEyz_7]

Lemon Cream Scones with Cranberries
1 1/2 cups all purpose flour
5 Tbsps sugar
1 1/2 tsps grated lemon peel
1 1/2 tsps baking powder
1/4 tsp baking soda
1/4 tsp salt
6 Tbsps (about 3/4 stick) unsalted butter, cut into pieces)
9 Tbsps chilled heavy cream
2 Tbsps fresh lemon juice
1/4 cup dried cranberries
4 Tbsps Triple sec


Soak cranberries overnight in triple sec. Preheat oven to 350°F. Mix flour, 3 Tbsps sugar, lemon peel, baking powder, baking soda and salt in food processor. Add butter until mixture resembles coarse meal. Add 8 Tbsps cream and lemon juice and blend until soft moist dough forms. Drain cranberries and mix into dough. Drop dough by generous 1/4 cupfuls onto baking sheet, spacing apart enough for 6 scones. Brush tops with 1 Tbsp heavy cream. Sprinkle with 2 Tbsps sugar. Bake about 25 minutes.