I’m back on a scone baking binge like I was last winter. What can I say? They’re just really easy to make and super tasty any time of day. And the person I’m baking a ton of these for has had his eyes roll in the back of his head simply at the mere sight of my Blood Orange and Tangy Orange Scones. Anyone who says presentation doesn’t matter is a moron.
He said biting into them was a whole other sublime experience. I’ll take that as a win.
Someone recently said to me, “Isn’t making scones hard?” I almost snorted. Then I realized she was serious, so I answered, “Like any baking, there are a few tricks, but once you learn them, scones are super simple to master.” You could almost visibly see the sigh in her face. I think I have a baking lesson coming up in the near future with her, as she is soon to be retiring.
Meyer Lemons are that nifty fruit that’s a cross between two things that allows you to be able to eat the entire lemon, peel and all – you read about them and then can make marmalade or Meyer Lemon Bars. There is significant less bite than a traditional lemon and an almost sweetness to them.
Having said that, when I make these scones, I lessen the amount of fresh cranberries I use, and dice up the Meyer lemon and throw it in the batter with the cranberries. Trust me, you’ll be glad you did.
Below is my seriously sorry picture of the outcome of these scones – I told you in the Apple Strudel Cake post that the last few weeks have kicked my butt – but these scones are lovely and bright tasting. I got about 22 small round scones using the suggested size cutter. Use fresh cranberries, as the tartness they add is a perfect accompaniment to the Meyer lemon.
Serve these up with Meyer Lemon Marmalade – After I botched that batch and tossed it, I did remake this last year, and this recipe produces this gorgeously bright yellow marmalade that will, well, make your eyes toll in the back of your head. The Cranberry Marmalade will be luscious on these scones, as well!
You’ll see more sad pictures as I post the recipes I’ve made recently. Sorry gang. Just trust me that these are delightful!
Meyer Lemon Cranberry 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 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: crème fraîche or whipped cream
Preheat oven to 400°F. and line a large baking sheet 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 cranberries and 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 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. 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 crème fraîche or whipped cream. Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.