Makes about 15
Lovely served warm and lightly buttered, these scones are studded with tart lingonberries instead of the traditional raisins or currants.
21⁄2 cups (625 mL) all-purpose flour
2⁄3 cup (150 mL) sugar
1 tbsp. (15 mL) baking powder
1⁄2 tsp. (2 mL) salt
6 tbsp. (90 mL) cold unsalted butter, cubed
11⁄4 cups (310 mL) fresh lingonberries, coarsely chopped
1 egg yolk
1 cup (250 mL) whipping cream
Preheat oven to 400ºF (200ºC). Apply non-stick cooking spray to a baking sheet.
In a food processor, combine flour, 1⁄2 cup (125 mL) sugar, baking powder, salt and butter; pulse until mixture resembles coarse meal. Transfer to a large bowl.
In a smaller bowl, combine lingonberries with remaining sugar and stir into flour mixture. In another small bowl, lightly whisk egg, egg yolk and whipping cream. Add to flour mixture all at once and stir just until combined; don’t over-mix.
On a well-floured surface and with lightly floured hands, pat the dough out into a disc 1 inch (2.5 cm) thick (about 8 inches/20 cm in diameter). Using a 2-inch (5-cm) cookie cutter, cut out scones. Place on baking sheet, about 1 inch (2.5 cm) apart and bake for 15 to 18 minutes or until pale golden. Serve warm.