New Blog Stuff and Meyer Lemon Cranberry Scones Recipe

by on January 4, 2010

Garden meyer lemons that smell sooooo wonderful

Before we get to these magnificent meyer lemon cranberry scones recipe, there’s some new blog updates that we want to share.

If you haven’t noticed already, we’ve added some new features to our blog! We’ve always written about recipes, our garden, photography and our travels. But lately, we’ve been wanting to write more about each topic and more often.

From so many reader requests and email questions pertaining to different topics, we thought it was time to finally have separate sections to the blog so that we can focus on each particular topic in more depth. The best way to write more often about each topic and not bore anyone when we write too much about each topic is to separate our content. Each of the three sections will have their own RSS feed, so that everyone can subscribe just to the topic they are interested in. The three different feeds are the following:

You asked for it, so we’re giving it to you by adding a photography and gardening section!

  • Photography / Travel Section: We can now write more often about our photography tips and tutorials for our readers who really want to focus on learning more about photography. It’s not only about food photography that we’ll be writing about, but rather, all aspects of photography, lighting and other gear. We specialize in portrait, restaurant and special event photography and there are many of you who want to learn more about our field of work and how we achieve those particular “money shots”. We’ll be answering all your photography email questions with tutorial posts so that everyone can benefit from the information. Plus, anytime we take off on another adventure all of our photography and stories from these travels will be shared here too. We’ll still have the Daily Crack at the top navigation, but this will be where the photo essays will be posted.
  • Gardening/ Conservation Section: We can now write more often about our garden, gardening, irrigation, pests and anything related to growing vegetables without boring everyone else to comes to us for recipes or photography!
  • Here are three different feeds that you can now subscribe to:

icon_rss RSS to White on Rice Couple (Recipes & cooking)
icon_rss RSS to WORC Photography
icon_rss RSS to WORC Gardening

More great information from experts in their fields:

  • With these separate photography and gardening sections, we’ll be inviting many experienced photography and garden experts to help answer all the questions that we can’t possibly help you all with. Introducing a different perspective from experienced friends is another important way for us to help share and teach on White on Rice Couple.
  • These experts will be guest posting, as well and provide some very valuable insight, suggestions, and tutorials from their fields of expertise in photography or gardening.
  • We’re really super duper exited to have these amazing folks share their knowledge with us all!

Now we’ll be building a larger community of avid cooks, photographers and gardeners and look forward to learning more from all of you and from our guest writers. We feel that the best way to learn is to be inspired by others and hopefully we’ll be able to bring to you some of the same individuals that have inspired us in our everyday work and lives.

  • Come join our Photography Flickr Group – we’ll be posting about photography tips and tutorials and assigning topics on photography. Submit your photograph and join our community of photographers to help each other learn and polish up on our photography skills.
  • Please join ourGarden Flickr Group – It’s always a blast to see what everyone is growing in their garden. With avid gardeners from all over the world, each region has some very unique and specific vegetables and fruit. We’ll be calling out for different gardening topics, so share what’s in currently growing in your garden!

We’ve been wanting to expand on our photography and gardening section of our blog for quite some time now, but the technical aspects to setting it all up took a while. And when we’re doing it all ourselves, (well we did have to ask for help on a couple super-technical things) it takes  lots of extra cocktails to soothe the nerves when we’re attempting to work with code! Finally, it all in working order and we can start sharing more of our daily lives with you all. So we hope you’ll join us on what we have always been so passionate about.

Meyer Lemon and Cranberry Scones

Back to the scones! The citrus trees in our backyard have been exploding and it’s certainly been a wonderful year for us. The meyer lemons are starting to be perfect for picking and their fragrance is so bright and inviting. This morning we made a batch of scones from the garden meyer lemons and this is a treat that everyone should experience in the morning. Scones are actually really easy to make in the morning. To make things even quicker in the morning, you can premix the dry ingredients together in a bowl and then finish everything else in the morning. Fresh, hot scones can’t be beat and after making this batch, you’ll probably never head out to your morning coffee stop for scones again.

Tips for killer, flakey scones:

  • Use cold ingredients. Your butter has to be cold, but it helps if everything else is too.
  • Work quick and don’t over mix. The dough will be kind dry and rough when mixed. If you lolli-gag in the process the butter will start to get to warm, and you’ll lose some of the flakiness.

Freshly grated meyer lemon zest and tangy cranberries are perfect in scones

gently mixing in the last of the flour by hand

brush on the fragrant and tangy/sweet meyer lemon glaze

If you want to be popular at work, try baking a fresh batch of these in the morning and taking them to work. Trust us, you will be loved and your popularity ranking will shoot sky high! Who knows? you just might get that raise that you deserve and all it took was a batch of freshly baked meyer lemon cranberry scones!

Meyer Lemon Cranberry Scones Recipe

Yield: 20 - 2 1/2" Scones

Total Time: 30 Minutes

Adapted from Epicurious.

Ingredients:

  • finely grated Zest from 2 Meyer Lemons
  • 2 1/2 c (370g) All-purpose Flour
  • 1/2 c (100g) Sugar
  • 1 T (15g) Baking Powder
  • 1/2 t (3g) Sea Salt
  • 6 T (90g) unsalted Butter, cold
  • 1 1/4 c Dried Cranberries (we used a dried orange-cranberry - delicious)
  • 1 lrg Egg
  • 1 lrg Egg Yolk
  • 1 c (240 ml) Heavy Cream (if your cream is extra thick you may need a touch more)

lemon glaze

  • juice from 2 Meyer Lemons (@ 1/4c)
  • 1/4 c Sugar

Directions:

Preheat oven to 375° F. Line a sheet pan with parchment paper.

  1. Combine zest, flour, sugar (100g) baking powder, and sea salt in a bowl.
  2. Cut butter into pea sized chunks.  Add to dry ingredients and pinch the butter with the dry ingredients until everything is combined into a crumbly mixture.
  3. Beat the egg and egg yolk in a small bowl.  Add cream and mix to combine.
  4. Add cream mix to flour mix just until it all comes together.  To mix the last of the flour, place the dough on work surface, and the the palm of your hand, push small egg sized chunks down and away from you (see picture above recipe). Do this just until flour is incorporated. Add the dried cranberries. Dough should still be fairly rough.
  5. Roughly form dough into 2 1/2" x 1" discs. Place on the sheet pan and bake in the middle of the oven for about 20 minutes or until pale golden.
  6. While scones bake, make lemon glaze.  Combine lemon juice and 1/4 c of sugar in a small sauce pan.  Heat until sugar is dissolved.  Set aside to cool.
  7. After scones are done baking, remove from oven and brush with lemon glaze.
Recipe Source: WhiteOnRiceCouple.com.

Hello! All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you. And remember in making the recipes, if using table salt instead of kosher or sea salt, make sure you reduce the salt amount.


{ 34 comments… read them below or add one }

1 alice January 4, 2010 at 12:16 pm

Congrats on your latest Blog developments! You guys rock – Happy New Year!

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2 barbara January 4, 2010 at 12:51 pm

These are a little different to the scones we make in Australia and NZ. We don’t add an egg and we roll our dough and cut out squares or rounds. Love the addition of cranberries.

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3 Soma January 4, 2010 at 1:31 pm

Absolutely gorgeous!! Love the pictures.

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4 Patricia January 4, 2010 at 1:31 pm

Sounds wonderful!!! I’m on my way to Southern CA tomorrow…so will make these for my kids. They have a lemon tree in the yard. I’m so jealous! It’s like 5 degrees here right now. Can’t wait to get to your part of the world!

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5 Phoo-D January 4, 2010 at 1:51 pm

Congratulations on the expanded blog sections! I can’t wait to follow along there as well. The scones look marvelous. I can almost smell the lemons through my screen, mmmm, one of my favorite smells on earth.

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6 Dawn (KitchenTravels) January 4, 2010 at 2:39 pm

I fear our Eureka lemon tree was damaged recently by an unexpected frost here in No. Cal. *sigh* But I’m hopeful. I am considering making these up to the point of forming the dough into scones, then flash-freezing them so in the morning, I can just pull out a few to bake. Will let you know if they turn out that way!

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7 White on Rice Couple January 6, 2010 at 8:57 am

Dawn- sorry to hear about your tree. Frost is devastating to citrus trees. Good luck in planing another one! never give up!

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8 Tokyo Terrace January 4, 2010 at 4:15 pm

Excellent updates! I am always in awe of what you two are able to accomplish with this blog. The information you share is always so helpful and appreciated! Your scones look amazing, too. I just made citrus biscotti and I wish I could have some meyer lemon to add…I’ll just have to imagine the deliciousness. Gorgeous photos! The first one feels so clean, fresh and bright- I just love it.

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9 Nancy Singleton Hachisu January 4, 2010 at 9:43 pm

You can get organic Meyer lemons from Ishiwata-san (0465-35-1882). He sells them in 4K or 8K boxes, but calls them “lemon-limes” (レモンライム)。Nancy

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10 Kim at Rustic Garden Bistro January 4, 2010 at 4:58 pm

I was JUST tweeting over the weekend about “what do do with my 200 lemons?”

THANKS! If you have any suggestions on how ELSE I could use up my lemons, that’d be great, too. :)

2 down… 198 to go.

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11 sarah January 7, 2010 at 5:50 pm

lemonade!!! use raw sugar, too and it’ll be perfect

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12 justcooknyc January 4, 2010 at 5:26 pm

not sure where i can get meyer lemons, but these sound great

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13 Lydia (The Perfect Pantry) January 4, 2010 at 5:29 pm

Meyer lemons are a delicacy here in the Northeast. Thank goodness for Trader Joe’s, which sells them at reasonable prices in season. We always make some Meyer lemon curd, and now we’ll try these scones, too.

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14 Marc @ NoRecipes January 4, 2010 at 6:07 pm

That’s awesome guys, congrats on the new sections! There’s nothing better than a well made scone for breakfast and those look amazing! My mom just sent me some Meyer Lemons from the garden, so I’m having scones for brunch on Saturday:-)

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15 Nate @ House of Annie January 4, 2010 at 6:11 pm

I like what you’ve done with the place. Was separating the categories into different RSS feeds hard to do?

Isn’t it great to have your own Meyer lemons in your backyard? I wish we had a lemon tree.

Would you like to enter this post in our Grow Your Own roundup for January? Details are found here:

http://chezannies.blogspot.com/2010/01/rambutans-plus-grow-your-own.html

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16 Maya January 5, 2010 at 3:56 am

I am looking forward to the new sections!

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17 Gaby January 5, 2010 at 8:19 am

This is the perfect recipe for me to use for my personal chef clients today! I just told them I would make scones…

Question – can I use fresh cranberries? And is so how should I adjust the recipe? Any ideas?

Thanks!!

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18 Chelsey January 5, 2010 at 2:26 pm

You guys kick butt! I will happily take advantage of your expansion. Your advice is worth a million dollars to me! I love your style, technique, and abilities.

I am like a sponge and you are my water. Lol! O.K. I’m totally cheesing myself out now, but seriously you guys are awesome :)

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19 Kenzi Wilbur January 5, 2010 at 7:40 pm

Beautiful blog. I finally figured out how to make scones myself!

http://ruelesel.blogspot.com/2010/01/scone-recipe.html

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20 The Leftoverist January 5, 2010 at 9:39 pm

I live in Washington, but my friend sent me a case of Meyer lemons from her house in California! Am I a lucky girl or what? Looks like I have my delicious work cut out for me.

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21 my spatula January 6, 2010 at 7:54 am

just made a batch of orange cranberry scones, but ohhhh, what i would do for a meyer lemon tree i could pluck from in the backyard!

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22 Annette January 6, 2010 at 10:53 am

I purchased a very small Meyer lemons topiary tree from Roger’s Garden last spring and now I have 3 very large lemons on it!! Thank you for your scone recipe….now to pick me some lemons!!!

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23 Kristen January 6, 2010 at 11:43 am

You could post about trash and I wouldn’t get bored. I love your photography, your writing style… everything!

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24 Nicole Spasiano January 6, 2010 at 2:41 pm

I bought lemons and dried cranberries…

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25 Kathleen January 6, 2010 at 6:10 pm

Wow. Your blog is absolutely BEAUTIFUL!!!

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26 Kim at Rustic Garden Bistro January 7, 2010 at 8:21 pm

http://rusticgardenbistro.com/2010/01/07/double-berry-lemon-scones/

Please let us know ASAP if we incorrectly referenced your scones. Thank you! [K]

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27 Kate @ Savour Fare January 8, 2010 at 10:35 am

I’ve been referring every beginner I know who just got a DSLR to your photography tutorial — I think it’s fantastic — one of the clearest explanations I’ve read.

I won’t talk about the scones. I’m trying to be HEALTHY here.

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28 Erika from The Pastry Chef At Home January 8, 2010 at 1:16 pm

no lolli-gagging while making the scones! This is totally the most important tip :)

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29 yerba mate tee January 10, 2010 at 8:26 pm

Sometimes the most delicious foods are the least beautiful ones! Consider omlettes: when they get “messed up” and consequently look like a disorganized pile of egg, cheese, and sauteed veggies, they somehow always taste better! Judging by the appearance of these scones, they’re other worldly!

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30 irlandaisa February 6, 2010 at 10:14 am

just arrived at my holiday home on a greek island to find my lemon tree ladened with big juicy fruits. Searched the web for recipes and choose yours, the scones are fab so I’m having a coffee morning tomorrow for all my friends and guess what they’re having…..

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31 Beverly January 16, 2011 at 5:59 pm

Your tips for “killer, flakey scones” are priceless. I did not realize that cold ingredients would make such a difference. Thank you.
Buckets of pixie dust to you,
Beverly

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32 Terry Covington February 1, 2013 at 3:59 pm

I made these last night — they are the best scones I’ve ever made! I plan on making them again, but also on using the base scone recipe for other variations. I think it would be great plain and used as shortcake, too. Thanks so much!

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33 Emily February 3, 2013 at 11:35 am

I just made these and they’re incredible! I had three Meyer lemons in the fridge and needed to use them up so I used all three, I don’t think it’s overwhelmingly lemony. Lots more on the tree already so I’m sure I’ll be making it again!

My butter came out of the fridge but it was already too warm by the time I cut it up. Next time I’ll try frozen butter. This was the first time I made scones from scratch and was relatively surprised at how painless it was. I’m curious how long they’ll keep, and if they freeze well?

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34 White on Rice Couple February 3, 2013 at 1:29 pm

Just to make the butter easier to cut, try cutting it first, then putting it in the freezer for 10-15 minutes and see how that works for you.
As far as freezing the scones and how long they keep, they are best eaten the day of or maybe the next day after baking, but you can usually freeze the formed scones prior to baking, then when you want to bake them, let the scones sit out for about 20 minutes then bake as usual. We haven’t done that with this recipe yet, but with several other recipes it has worked great.
Hope that helps. So glad you loved them!
T

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