Meyer Lemon Cranberry Scones Recipe

Yield: 20 2 1/2" Scones
Total Time:
45 mins
Adapted from Epicurious.


  • finely grated Zest from 2 Meyer Lemons
  • 2 1/2 cups (370g) All-purpose Flour
  • 1/2 cup (100g) Sugar
  • 1 Tablespoon (15g) Baking Powder
  • 1/2 teaspoon (3g) Sea Salt
  • 6 Tablespoons (90g) unsalted Butter, cold
  • 1 1/4 cups Dried Cranberries (we used a dried orange-cranberry - delicious)
  • 1 lrg Egg
  • 1 lrg Egg Yolk
  • 1 cups (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 cups Sugar


  1. Preheat oven to 375° F. Line a sheet pan with parchment paper.
  2. Combine zest, flour, sugar (100g), baking powder, and salt in a bowl.

  3. 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.
  4. Beat the egg and egg yolk in a small bowl.  Add cream and mix to combine.
  5. 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.
  6. 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.
  7. 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.
  8. After scones are done baking, remove from oven and brush with lemon glaze.

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