Recipe 406 - Meyer Lemon Fresh Cranberry Scones

These scones were absolutely delicious. The meyer lemons are not as sharp as regular lemons, so they gave a good taste. The sweetness of the glaze contrasted nicely with the tartness of the fresh cranberries. These are something we would definitely make again....

Meyer Lemon Fresh Cranberry Scones

Adapted from The Smitten Kitchen

• 2 1/2 cups all-purpose flour
• 1 cup quick oats
• 1/2 cup sugar 
• 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
• 1 large egg
• zest from 2 lemons (about 1 1/2 tbsp)
• juice from 2 lemons (about 1/2 cup)
• 1/2 to 3/4 cup plain yogurt

Glaze:

• zest from 1 lemon
• juice from 1 lemon
• icing sugar as required (1 1/2 to 2 cups)

1. Preheat oven to 425°F - reduce heat too 400F when scones are put into the oven.
2. Zest the two lemons and set aside.
3. Combine flour, sugar, baking powder and salt.
4. Cut in the butter until it resembles coarse bread crumbs.
5. Stir in the cranberries.
6. In a small bowl, mix together the egg, lemon juice and lemon zest and about 1/2 of the yogurt. 
7. Add to the dry ingredients and mix until it comes together. Do not overmix. Add additional yogurt only if required.
8. Turn the dough out onto a floured surface, knead a few times, then pat into a round. Divide into 8 pieces and place of a greased baking sheet.
9. Place in the oven, reduce the heat to 400F, and bake for about 15-20 minutes. Turn the tray at 12 minutes.
10. While the scones are baking, zest and juice the remaining lemon. Combine with sufficient icing sugar to make a nice glaze.
11. When the scones are starting to brown, remove from the oven. Drizzle on a little glaze, and serve.

Makes 8 scones.