Meyer Lemon Cranberry Scones Recipe + blog updates
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.
Garden meyer lemons that smell sooooo wonderful
Meyer Lemons Scones Recipe
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.
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.
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 recipe ! 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 Making Scones
- For this scones recipe, 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
- 2 cups (250 g) All-purpose Flour (if measuring by volume - spoon and level the flour)
- 6 Tablespoons (75 g) Granulated Sugar
- 2 teaspoons (10 ml) Baking Powder
- 1/2 teaspoon (2.5 ml) Kosher Salt
- grated Zest from 2 Meyer Lemons (about 1 Tablespoon (30ml))
- 1/2 cup (114 g) Butter , cold (if using unsalted butter, add and extra 1/4 teaspoon of salt to the batter)
- 1 large Egg
- 1/2 cup (120 ml) Heavy Cream (if your cream is extra thick you may need a touch more) + optional extra for brushing tops of scones
- 2 teaspoons (10 ml) Pure Vanilla Extract
- 1 cup (120 g) Dried Cranberries (we used a dried orange-cranberry - delicious)
- 1/4 cup (60 ml) Fresh Meyer Lemon Juice (@ 2 meyer lemons)
- 1/4 cup (50 g) Granulated Sugar
- Optional - extra zest from 1 meyer lemon zest
- Whisk together the flour, sugar, baking powder, salt, and meyer lemon zest in a bowl.
- Cut butter into pea sized chunks. Add to the flour mix and pinch the butter into the flour mix until the chunks are flattened and nearly combined into a crumbly mixture (you'll still see some butter, but you just don't want big hard balls of butter). Place in the freezer while you mix the we ingredients.
- Beat the egg in a small bowl. Add cream and vanilla and beat together to evenly combine.
- Take the flour mix out of the freezer and add the dried cranberries. Drizzle the cream mix over the flour mixture and stir until it all just comes together (don't overmix - there should be dry flour parts here and there).
- To mix in the last of the flour, place the dough on a lightly floured work surface, and roughly form a rectangle about 1-inch thick. Make a tri-fold with the dough (Fold the dough 1/3 of the dough towards the middle, then fold the opposite 1/3 over the top, like folding a letter). Dough should still be fairly rough.
- Press the dough into an 8-inch (20cm) disc. Cut the disc into 8 wedges and place the wedges on a plate or parchment lined baking sheet pan (if you can fit it in your fridge) and chill for at least 15 minutes in the fridge.
- Preheat oven to 375°F/190°C. Line a baking sheet pan with parchment if you are chilling your dough on a plate.
- Spread the scones on the baking sheet pan 2-3 inches apart. Brush tops with optional extra heavy cream.
- Bake at 375°F/190°C in the middle of the oven for about 20-25 minutes or until golden.
- While scones bake, make lemon glaze. Combine lemon juice and 1/4 cup of sugar in a small saucepan. Heat until sugar is dissolved. Stir in the optional extra meyer lemon zest if you have it. Set aside to cool.
- After scones are done baking, remove from oven and brush with meyer lemon glaze. Serve warm or at room temperature.