Crumbly but moist cream Lemon Cranberry Scones flavored with Meyer lemons and cranberries for a sweet and tart breakfast or afternoon treat.
Lemon Cranberry Scones
2cupsunbleached all-purpose flour
1/3cuphalf & half creamor milk
1tablespoonMeyer lemon zest
1tablespoonMeyer lemon juice
3/4cupdried cranberriesor fresh if you prefer more tartness
1/2teaspoonMeyer lemon zest
2teaspoonsMeyer lemon juice
a little half & halfor milk, as needed
Preheat oven to 400 degrees F. Whisk together flour, baking powder, granulated sugar and salt. Using a pastry blender or fork cut in butter until small crumbs form. Stir in eggs, half & half, Meyer lemon juice and zest to make a stiff dough.
Lightly flour a surface and turn out dough. Add cranberries and fold over dough a couple of times until it holds together. Divide in half and shape into flat disks. Cut each disk into quarters (or 6 pieces for small scones) and place on a lined baking sheet.
Bake for 15 minutes, then transfer to a wire rack.
To prepare glaze stir together icing sugar with Meyer lemon zest and juice. Add a few drops of half & half cream as needed to reach drizzling consistency. Place wire rack on a baking tray or parchment paper for easier clean up. Drizzle glaze over scones in a zigzag pattern.