Sunday, March 11, 2012
Cranberry Meyer Lemon Scones
I love scones and I also love anything with cranberries and citrus. Here is a modified scone recipe from Flour: Spectacular Recipes from Boston's Flour bakery cookbook. These scones have lots of cranberries in every bite, and the fresh citrus flavor and aroma from the Meyer Lemons adds a nice zippy twist. Top them with the sweet and tangy glaze for the perfect treat with a cup of coffee or tea.
2 1/2 C all-purpose flour
1/2 C sugar
1 T baking powder
3/4 t Kosher salt
zest from 2 Meyer Lemons
6 T unsalted butter cut into pea size pieces
1 1/2 C dried cranberries
1 large egg plus 1 egg yolk
1/2 C cream fraiche
juice from the 2 Meyer Lemons
1/3 C sugar
Center a rack in the oven and preheat to 375 degrees F.
In a small bowl mix together eggs, cream fraiche and buttermilk.
Place flour, sugar, baking powder, salt, lemon zest and cranberries in mixing bowl and mix on low speed until ingredients are just combined.
Add the butter and mix until incorporated.
Slowly pour the egg, cream fraiche and buttermilk mixture into the flour and mix on low speed until the dough just comes together. There will be dry ingredients on the bottom of the bowl and which can be incorporated by gently turning the dough over by hand and lightly kneading it in the bowl.
Place the dough on a piece of parchment paper and press the dough out into an eight to nine inch disc. Cut the disc into 8 pieces and move them apart. Place the parchment paper with scones onto a baking sheet and bake for about 20 minutes or until lightly golden brown. When done, cool and brush with lemon glaze. Please enjoy!