Cranberry Lemon Scones!

This has become a new favorite at our house! Andrew's aunt Kate had given us a bunch of yummy meyer lemons so I went looking for ways to use them and stumbled upon this recipe. I think part of why they turned out soo good is because meyer lemons are so sweet! I have made some changes but listed the original link if you are interested! I have added flax seed, taken out the walnuts and used a meyer lemon. I sneak flax seed into pretty much everything I bake because it is so good for you! Full of fiber and omega 3's! Also I put half of them in the freezer on the baking sheet so that when we want fresh ones we can just bake what we need. I do that with cookies too because if I bake them all we will eat them all trust me! ( I learned that trick from Andrew's mom.)

1 cup sugar

2 tablespoons fresh lemon juice

3 cups all purpose flour

1 tablespoon baking powder

1 tablespoon finely grated lemon peel

1 teaspoon salt

1/4 cup ground flax seed

¾ cup (1½ sticks) chilled unsalted butter, diced

1 cup dried sweetened cranberries

½ cup (or more) chilled half and half, divided

Position rack in top third of oven; preheat to 375°F. Line baking sheet with parchment paper.

Whisk flour, baking powder, lemon peel, salt, flax seed and 1 cup sugar in large bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in cranberries. Add ½ cup half and half and1 tablespoon lemon juice. Toss with fork until dough comes together in moist clumps, adding more half and half if dough is dry. Gather dough into ball; divide in half. Press out each half on floured surface to 6-inch-diameter (1-inch-high) round. Cut each round into 6 wedges. Transfer to baking sheet.

Bake scones until golden and tester comes out clean, about 18 minutes. Serve warm or at room temperature.

Original recipe from: http://www.tastebook.com/recipes/1056229-Cranberry-Walnut-and-Lemon-Scones