I had a couple bags of Meyer lemons that were starting to look slightly suspect, so I used some of them to make these incredible scones. This was my first scone experience, and oh boy, they were so good. I'll definitely be making these again!
Meyer Lemon Fresh Cranberry Scones
Adapted from Gourmet by Smitten Kitchen, and slightly adapted by me
1 1/2 tablespoons freshly grated lemon zest (from about 2 lemons; preferably Meyer)
2 1/2 cups all-purpose flour
1/2 cup sugar plus 3 tablespoons additional
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1 1/4 cups fresh or frozen cranberries, chopped coarse (note: I forgot to chop them, and actually liked the whole berries)
1 large egg
1 large egg yolk
1 cup heavy cream
Accompaniment: whipped cream (Hint: you can use some of your leftover cream to make homemade whipped cream. Just add some vanilla extract and powdered sugar and whip either by hand or in a mixer.)
Preheat oven to 400°F. and line a large baking sheet with parchment paper.
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.
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, reforming 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 creme fraiche or whipped cream. Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week. You can also freeze them before baking and bake them right from the freezer, just adding a few extra minutes of baking time.