Meyer Lemon Cranberry Scones
2 tablespoons freshly grated lemon zest (from about 3 Meyer lemons or any lemon
can be used)
2 1/2 cups flour
1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold 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 whipping cream
Preheat oven to 400 degrees.
Line large baking sheet with parchment paper.
With vegetable peeler, remove zest from lemons and chop fine, reserving lemons
for another use.
In food processor, pulse flour, 1/2 cup sugar, baking powder, salt, butter and
zest until mixture resembles coarse meal and transfer to large bowl.
In small bowl toss together fresh cranberries and remaining 3 tablespoons sugar
and stir into flour mixture. If using dried fruit, add 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 well-floured surface with floured hands, pat dough into 1-inch-thick round
(about 8 inches in diameter) and with 2-inch round cutter or rim of glass
dipped in flour, cut out as many rounds as possible, rerolling scraps as
necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle
of oven 15 to 20 minutes, or until pale golden. Serve scones warm with creme
fraiche or whipped cream. Scones keep, individually wrapped in plastic wrap and
foil, chilled for 1 day or frozen for 1 week. Makes 16 scones.
Source: Here's a scone from the May 1997 issue of Gourmet magazine as reprinted
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