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Meyer Lemon Cranberry Scones

Crumbly but moist cream Lemon Cranberry Scones flavored with Meyer lemons and cranberries for a sweet and tart breakfast or afternoon treat.

Course Breakfast, Dessert
Cuisine American
Keyword Lemon Cranberry Scones
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Regina

Ingredients

  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1/4 cup butter
  • 2 eggs beaten
  • 1/3 cup half & half cream or milk
  • 1 tablespoon Meyer lemon zest
  • 1 tablespoon Meyer lemon juice
  • 3/4 cup dried cranberries or fresh if you prefer more tartness

Glaze:

  • 1/2 cup icing sugar
  • 1/2 teaspoon Meyer lemon zest
  • 2 teaspoons Meyer lemon juice
  • a little half & half or milk, as needed

Instructions

  1. 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.
  2. 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.
  3. Bake for 15 minutes, then transfer to a wire rack.
  4. 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.