Boston Organics staff weekend-morning-tested and approved!! Deb at Smitten Kitchen has done it again with this recipe - these are a bit time consuming but they're really, really good. And, they keep! You can make them up to the point of baking and then freeze them for fresh scones any time. (See below for details.)
Preheat oven to 400 and line as many baking sheets as you forecast you'll need with parchment paper. With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use. In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl. In a small bowl toss together fresh (or defrosted frozen) cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried cranberries, just add those straight to flour mixture. In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined. On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter (we used a heart shaped cookie cutter) or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet, bake for 15-20 minutes, or until golden brown.
Now, this is the point when we can talk freezing. Once your scones are arranged on your cookie sheet and before baking, pop that sheet right into the freezer. Once the scones are frozen, take them off the sheet and put them into a sealed container. Now, when you're ready for a fresh scone, put the frozen scone onto a cookie sheet and bake at 400, adding 3 to 5 minutes to the baking time. Neat!
Fresh whipped cream goes well on scones. Just put some heavy cream into a bowl and whip it up with a whisk! (You can get more complicated than that, but that's the most straightforward way to make whipped cream.)