Lo and behold
YDFM has Meyer Lemons! Of course I bought some just because I could. Since I happened to have everything else on hand to make
Meyer Lemon Cranberry Scones (inspired by the epicurious recipe found
here),I slightly altered the recipe as follows (also because I could).
Meyer Lemon & Cranberry Scones
Zest of 4 Meyer Lemons
2 1/2 c All-purpose Flour
1/2 c Turbinado Sugar
1 T Baking Powder
1/2 t Sea Salt
6 T unsalted Butter, cold
1 1/4 c Dried Cranberries
2 large Eggs, 1 separated (reserve extra white to brush scones before baking)
1 c Heavy Cream (if your cream is extra thick you may need a touch more)
lemon glaze
juice from 4 Meyer Lemons (@ 1/4c)
1/4 c Turbinado Sugar
Preheat oven to 375° F. Line a sheet pan with parchment paper.
1. Combine zest, flour, sugar, baking powder, and sea salt in a bowl.
2. Cut butter into pea sized chunks. Add to dry ingredients and pinch the butter with the dry ingredients until everything is combined into a crumbly mixture. To mix the last of the flour, place the dough on work surface, and use the the palm of your hand to push small egg sized chunks down and away from you. Do this just until flour is incorporated. Add the dried cranberries.
3. Whisk the egg and egg yolk in a small bowl. Add cream and mix to combine.
4. Add cream mix to flour mix just until it all comes together. Dough should still be fairly rough.
5. Roughly form dough into 2 1/2″ x 1″ discs. Place on the sheet pan and brush with egg white. Bake in the middle of the oven for about 20 minutes or until pale golden.
6. While scones bake, make lemon glaze. Combine lemon juice and 1/4 c of sugar in a small sauce pan. Heat until sugar is dissolved, stirring often. Set aside to cool.
7. After scones are finished baking, remove from oven to a cooling rack and brush with lemon glaze.
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| They're light, fluffy & magically delicious! |
