Meyer Lemon Cranberry Scones
Everywhere I went yesterday the stores were already decorated for Christmas. How crazy is that? I want to enjoy fall and Thanksgiving before crossing into the Christmas season. Except for Christmas music. I had a roommate in my twenties and in October we would close all the windows and blare our favorite Christmas music.
Seriously though, I know the stores are hurting in this tough economy but I wish we could have that small space between Halloween and Christmas to enjoy the fall.
Knowing I am fighting an uphill battle I gave in and bought cranberries to try out some new holiday recipes for you. They also had Meyer Lemons which I quickly grabbed up. The recipe for Meyer Lemon Cranberry Scones lets you choose between fresh cranberries or dried. I opted for fresh. I was thinking these would make great Christmas morning treats to serve your family and your guests.
This scone recipe was very moist which made me nervous. I was heartbroken to see a huge pancake of scones when I peeked in the oven. The taste is light and very moist but not your typical scone. Texture is more cake than scone.
I think I would use my favorite scone recipe and add in the lemon zest and cranberries…
Meyer Lemon Cranberry Scones
Yield: Makes 16
ingredients
2 tablespoons freshly grated lemon zest (from about 3 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 or dried cherries
1 large egg
1 large egg yolk
1 cup heavy cream
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.
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.
Recipe from Epicurious.com © CondéNet, Inc.
