Ingredients: |
Ingredients: Scones:
- 2 tablespoons freshly grated lemon zest (from about 3 lemons; preferably Meyer)
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar, plus 1/4 cup sugar set aside to mix with cranberries
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 stick (6 tablespoons) frozen unsalted butter, grated
- 1 1/4 cups fresh or frozen cranberries, chopped coarse
- 2 tablespoons lemon juice
- 1 large egg
- 1 large egg yolk
- 1 cup heavy cream
Glaze:
- 1 1/2 cups powdered sugar
- lemon juice as needed
|
Directions: |
Directions:1. Preheat oven to 400°F. and line a large baking sheet with parchment paper.
2. With a vegetable peeler or zester, remove the zest from lemons and chop fine, reserving lemons for juice.
3. In a large bowl, mix flour, 1/2 cup sugar, baking powder, salt, grated butter and zest until mixture resembles coarse meal. (Be careful not to overwork the dough as it can cause the butter to melt).
4. In a small bowl toss together chopped fresh or frozen cranberries and 1/4 cup sugar then stir into flour mixture.
5. In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture, along with 2 tablespoons of meyer lemon juice and stir until just combined.
6. Preferably, cover the bowl and place in the fridge for 20-40 minutes.
7. On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and cut into triangles with a knife, rerolling scraps as necessary. Arrange triangles about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.
8. Prepare the glaze by mixing about 1 1/2 cups of powdered sugar with fresh meyer lemon juice until the consistency is like honey.
9. When the scones are nearly cooled, spread the glaze then wait for it to harden.
-Enjoy!
*Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.* |
This recipe for Meyer Lemon Cranberry Scones by Hannah is from