The small, sweet Meyer lemon, common in California backyards, has a thin, smooth skin and a juice interior and is particularly fragrant. These scones, which are lighter than most, will spread slightly during baking.
Recipe information
Yield
Makes 16
Ingredients
Preparation
Step 1
Preheat oven to 400°F. and line a large baking sheet with parchment paper.
Step 2
With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.
Step 3
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.
Step 4
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.
Step 5
In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.
Step 6
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.
Step 7
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.
