Meyer Lemon and Fresh Cranberry Scones
Photo © Deb Perelman
- 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 if using 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, or 1 1/4 cups dried cranberries, if you insist
- 1 large egg
- 1 large egg yolk
- 1 cup heavy cream
- This recipe is vegetarian
- Produce
- Cranberries, fresh (1 1/4 cups)
- Lemon (1 1/2 tablespoons)
- Cooking & Baking
- All-purpose flour (2 1/2 cups)
- Baking powder (1 tablespoon)
- Salt (1/2 teaspoon)
- Sugar plus (1/2 cup)
- Dairy
- Butter, unsalted (3/4 stick)
- Heavy cream (1 cup)
- Refrigerated
- Egg, large (1)
- Egg yolk, large (1)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published November 15, 2008 (4 years ago).
83 people saved this recipe.
