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by Regina | Leelalicious 12 Comments
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Crumbly but moist cream Lemon Cranberry Scones flavored with Meyer lemons and cranberries for a sweet and tart breakfast or afternoon treat.
Does anyone else ever do this? Sometimes I use our supermarket next door as an ATM machine. We don't have a branch of our bank in our immediate neighborhood, but there is a supermarket literally right next to our building.
And the great part is that they give cash backs when you pay with your debit card. So whenever I find myself in need of some cash and don't want to get into the car, I just find something to get from the grocery store.
A few weeks ago, I was in that same situation, but we had just done grocery shopping and for once, there was nothing I needed for a new recipe I was working on. Strolling the produce aisle, looking for something to buy, this bag of ripe and plump, yellow-orange Meyer lemons begged for my attention.
Using My Meyer Lemons For These Citrus Scone Treats
I had heard of this lemon variety before, but never tried it. So it was settled. The Meyer lemons were coming with me and I could get some cash at the check out. It was a win-win.
And then, well, life happened, and this bag of lemons was just sitting and sitting in our fruit tray. I couldn't think of anything to make with them. And then, I thought of my Strawberry Margarita Sconesand decided to make another citrus scone version. Deal!
To be more seasonally appropriate, as well as to underline the sweet-tart flavor of the Meyer lemons, I added cranberries as a fruit mix-in. I used dried cranberries, but if you like it very tart, you could also use fresh ones.
Lemon-y Goodness With a Hint of Holidays
Unlike regular lemons, the tartness of Meyer lemons is toned down with a hint of orange-y sweetness. They are thought to be a cross of lemons and mandarins or oranges. Like mandarins, Meyer lemons' main season is in the winter.
In these scones, there is Meyer lemon juice and zest. And even the glaze uses both zest and juice.
In combination with the cranberries, the flavors remind me of the Christmas morning muffins I used to make years ago. Those were made with orange juice, cranberries and cinnamon. Mmm...maybe this year we will have Christmas morning Lemon Cranberry scones? Food for thought. Literally. Hmm.To be continued...
Meyer Lemon Cranberry Scones
5 from 1 vote
Crumbly but moist cream Lemon Cranberry Scones flavored with Meyer lemons and cranberries for a sweet and tart breakfast or afternoon treat.
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Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Breakfast, Dessert
Cuisine American
Ingredients
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- ¼ cup butter
- 2 eggs beaten
- ⅓ cup half & half cream or milk
- 1 tablespoon Meyer lemon zest
- 1 tablespoon Meyer lemon juice
- ¾ cup dried cranberries or fresh if you prefer more tartness
Glaze:
- ½ cup icing sugar
- ½ teaspoon Meyer lemon zest
- 2 teaspoons Meyer lemon juice
- a little half & half or milk, as needed
Instructions
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.
Keyword Lemon Cranberry Scones
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Random Questions
What is the secret to moist scones?
The key to moist scones lies in the balance of ingredients and the baking process. Using the right amount of fat, such as butter or cream, is essential. Additionally, handling the dough gently and not overworking it helps retain moisture.
Why put eggs in Lemon Cranberry Scones?
Eggs serve as a binding agent and contribute to the overall texture of the scones, providing structure and stability. They also add richness and contribute to the moistness of the scones.
How do I get my Lemon Cranberry Scones to rise and be fluffy?
To ensure your Lemon Cranberry Scones rise and are fluffy, it's important to use fresh baking powder to help with leavening. Additionally, handle the dough delicately and avoid overmixing to prevent the scones from becoming tough and dense.
Why are my scones not fluffy?
Scones might not turn out fluffy if the dough is overworked, resulting in gluten development, which can make the texture tough. Additionally, using old or insufficient leavening agents, such as baking powder, can cause the scones to not rise properly. Keeping these factors in mind can help ensure your scones turn out light and fluffy.
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Reader Interactions
Comments
Sheri
How large and thick are the discs?
Reply
Jennifer @ Leelalicious
Hi Sheri, you can make the discs however thick you like them, but generally, a 1-inch thickness is great for scones.
Reply
Rosemary
How would they work with gluten free flour please or could any other flour be used but not almond flour. Thanks
Reply
Regina | Leelalicious
I think a gluten free flour blend with xanthan gum would be the best choice for this recipe. Like this one: https://amzn.to/2Fob5t8
Reply
Desirae
I stumbled upon this recipe this morning when I wanted some way to use up the dried cranberries that have been sitting in my pantry. I was very pleased with how they turned out--they were nice and moist. However, I used regular lemons since it's not Meyer lemon season right now and I wish I would have added more lemon. Also, a little tip I picked up: soak your dried crandberries for 10-20 minutes to make them plump and soft. Thanks for the great recipe! I will definitely make these again.
Reply
Regina
Great idea to soak the cranberries first!
Reply
Jacquee
Check you out bringing summer back! Love the combination - perfect for a holiday brunch!
Reply
Regina
Haha...and here I thought I was so winter-y with Meyer lemons and cranberries. But you are right, the fresh, fruity flavors remind me of summer.
Reply
Caralyn @ glutenfreehappytummy
these are absolutely GORGEOUS!Reply
Regina
Thanks a bunch Caralyn!
Reply
Faith @ Pixie Dust Kitchen
I've never had Meyer lemons before- but I think that needs to change soon! I had no idea they were like oranges, but I did know their season was the winter. The combination with the cranberries is so festive, I love it!
Reply
Regina
Thank you so much Faith! Yes, you should try them. I couldn't believe how they were perfectly sweet and tart at the same time 🙂
Reply
