Meyer lemon cranberry scones
January 17, 2011(adapted from Gourmet)
I used to think scones were really gross--dry, brittle, and bland...but homemade changes everything!! Scones are super quick, because you don't have to roll them into individual balls like cookies. I usually flatten the dough into 1-inch-thick circles and cut out triangular shaped scones! They can then be frozen in dough or baked form and only need to be toasted for a few minutes for a quick breakfast/snack. This recipe was more time-consuming than others, because you have to zest the lemons and chop the cranberries, but the tart/sweet balance was worth it!
- 2 T freshly grated lemon zest (~3 lemons)
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar plus 3 T additional if using fresh cranberries
- 1 T baking powder
- 1/2 t salt
- 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
- 1 1/4 cups fresh cranberries, chopped, or 1 1/4 cups dried cranberries
- 1 large egg
- 1 large egg yolk
- 1 cup heavy cream
- turbinado sugar (for sprinkling)
- 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.
- Sprinkle with turbinado sugar, or egg wash (egg + water) for crisp and shiny tops. Serve scones warm.
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