Meyer Lemon Cranberry Scones Recipe

Name: Meyer Lemon Cranberry Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons freshly grated lemon zest (from about 3 lemons; preferably Meyer); 2 1/2 cups all-purpose flour; 1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries; 1 tablespoon baking powder; 1/2 teaspoon salt; 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits; 1 1/4 cups fresh cranberries, chopped coarse, or 1 1/4 cups dried cranberries or dried cherries; 1 large egg; 1 large egg yolk; 1 cup heavy cream; Accompaniment: creme fraiche or whipped cream

Servings: persons

2 tablespoons freshly grated lemon zest (from about 3 lemons; preferably Meyer)
2 1/2 cups all-purpose flour
1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1 1/4 cups fresh cranberries, chopped coarse, or 1 1/4 cups dried cranberries or dried cherries
1 large egg
1 large egg yolk
1 cup heavy cream
Accompaniment: creme fraiche or whipped cream

1
Preheat oven to 400F.
2
and line a large baking sheet with parchment paper.
3
With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.
4
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.
5
In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture.
6
If using dried fruit, add to flour mixture.
7
In another small bowl lightly beat egg and yolk and stir in cream.
8
Add egg mixture to flour mixture and stir until just combined.
9
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 or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary.
10
Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.
11
Serve scones warm with creme fraiche or whipped cream.
12
Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.

804

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons freshly grated lemon zest (from about 3 lemons; preferably Meyer), 2 1/2 cups all-purpose flour, 1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries, 1 tablespoon baking powder, and more.

Yes, Meyer Lemon Cranberry Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Meyer Lemon Cranberry Scones

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