Ingredients
Makes 8 Scones:
- 1 1/2 tablespoons freshly grated meyer lemon zest (from about 2 lemons)
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar plus 3 tablespoons additional for 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
- 3/4 cup heavy cream
- juice from one meyer lemon
- ¼ cup raw sugar
The Prep
- Preheat oven to 400°F. and line a large baking sheet with parchment paper.
- With a microplane, zest lemons and reserving lemon juice.
- In a small bowl toss together fresh cranberries and 3 tablespoons sugar.
- In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter, lemon juice and zest until mixture resembles coarse meal.
- Add the cranberries to the flour mixture, pulse lightly to combine.
- Blend in cream until a soft dough forms.
- Transfer dough to floured surface and divide in half. To make triangular scones, flatten into 6-inch disks and cut each circle into 6-8 scones. Sprinkle with raw sugar.
- Arrange triangles about 1 inch apart on baking sheet and bake in middle of oven for 15 to 20 minutes, or until pale golden.