Meyer Lemon Fresh Cranberry Scones

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

1. Preheat oven to 400°F. and line a large baking sheet with parchment paper.
2. With a microplane, zest lemons and reserving lemon juice.
3. In a small bowl toss together fresh cranberries and 3 tablespoons sugar.
4. In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter, lemon juice and zest until mixture resembles coarse meal.
5. Add the cranberries to the flour mixture, pulse lightly to combine.
6. Blend in cream until a soft dough forms.
7. 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.
8. Arrange triangles about 1 inch apart on baking sheet and bake in middle of oven for 15 to 20 minutes, or until pale golden.