Categories Bread Milk/Cream Food Processor Breakfast Brunch Dessert Bake Cranberry Lemon Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. and line a large baking sheet with parchment paper.
- With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.
- 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. If using dried fruit, add to 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, rerolling 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 crème fraîche or whipped cream. Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.
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Kiwionwing morton
[email protected]I'm not a big fan of scones, but I really enjoyed these. They're light and fluffy, with a great flavor.
Esau Makai
[email protected]These scones are delicious! The cranberries and Meyer lemons are a perfect combination.
Salah Yaser
[email protected]These scones are so easy to make and they're always a crowd-pleaser. I love serving them with a cup of coffee or tea.
Ak Bhai
[email protected]I'm not sure what I did wrong, but my scones turned out really dry. I'm going to try again with a different recipe.
shohag rahman
[email protected]These scones are a bit more work than I usually like to put into breakfast, but they're worth it. They're so good!
HidayatUllah niazi (HK NIAZI)
[email protected]I love the addition of Meyer lemons to these scones. They give them a really unique and delicious flavor.
Fahim Personal
[email protected]These scones are a great way to use up leftover cranberries. They're also a great make-ahead breakfast or snack.
Isaac Kuffour
[email protected]I've made these scones several times now and they're always a hit. They're so easy to make and they taste delicious.
Laxsuman B.k
[email protected]These scones are amazing! The perfect balance of sweet and tart. I will definitely be making these again.
Chris Cassidy
[email protected]These scones were a bit dry for my taste. I think I'll try adding some more butter or milk next time.
my name is baraa
[email protected]I love the combination of cranberries and Meyer lemons in these scones. They're so refreshing and flavorful.
SANDIP GAMMEE FF1
[email protected]These scones are a bit too sweet for my taste, but they're still good. I think I'll try reducing the amount of sugar next time.
Abyaz Miah
[email protected]I followed the recipe exactly and the scones turned out perfectly. They were light and fluffy, with a crispy exterior and a moist interior.
Dahiru Yunusa
[email protected]These scones are perfect for a quick and easy breakfast or snack. They're also great for freezing, so you can always have some on hand.
Leswaleise Ignatious
[email protected]I'm not a huge fan of cranberries, but these scones were still delicious. The Meyer lemons really shine through and give the scones a wonderfully bright flavor.
Naimat khosa
[email protected]These scones were a hit at my brunch party! They were so easy to make and everyone loved the tart sweetness of the cranberries and the floral notes of the Meyer lemons.