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Meyer Lemon and Cranberry Scones

Teenie Notes
Meyer Lemon and Cranberry Scones
source modified from Gourmet, May 1997

Makes 16 small-sized scones

Ingredients

2 1/2 cups all-purpose flour
1/2 cup granulated sugar (plus an additional 3 tablespoons IF using fresh cranberries)
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold, unsalted butter cut into small pieces
2 1/2 tablespoons freshly grated Meyer Lemon zest (from about 3 medium-sized lemons)

1 1/4 cups fresh cranberries, coarsely chopped OR 1 1/4 cups dried cranberries

1 large egg
1 large egg yolk
1 cup heavy cream, room temperature

Raw sugar, for scone tops (optional)
Sliced Almonds, for scone tops (optional)

Directions

Set oven rack to middle position. Preheat oven to 400 degrees.

In a food processor, pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture has the texture of coarse meal. Transfer mixture to a large bowl.

  • If using fresh cranberries: In a small bowl, toss together the fresh cranberries and 3 tablespoons sugar and stir into flour mixture.
  • If using dried cranberries: Add and stir into flour mixture.

In another small bowl, lightly beat the egg and egg yolk and stir in the cream. Add the egg mixture to the flour mixture and stir until combined.

  • If using the small scone pan: Spray pan/scone wells with non-stick spray. Evenly distribute the dough into each well, for a total of 16. If you have a large cookie scoop, use it for more even proportioned dough. Use your fingertips to push dough to edges of each triangular well.
  • Roll out method: Flour working surface and hands. Pat dough into a 1-inch thick round (about 8-inches in diameter) and cut out 16+ rounds with a 2-inch round cutter. Place rounds on a baking sheet about 1-inch apart. Re-work dough scraps.

(Optional) If using raw sugar and/or sliced almonds:  Sprinkle desired amount on top of each scone.

Bake for about 15-20 minutes, or until tops are golden.

See additional Teenie Notes above about handling scones fresh out of the oven.

Serve scones warm and store in an airtight container.