Meyer Lemon-Cranberry Scones



I have been thinking a lot about New Year's Resolutions of late and whether I want to participate in them. I read recently on Simple Mom blog, where she renamed resolutions as "goals." Now that's my kind of anti-resolution, yet wanting to participate sort of thinking.  As I have personal goals within my physical, mental, emotional, & spiritual being, there are also those goals, which aided in the advent of this blog.  I have a couple, or a few, or...well maybe a few times a couple times a few more cookbooks in my library.  And as I love food, there are so many tastes I haven't experienced.  But even more, as an avid baker & cook, there are even more foods I have yet to handle myself.



To say browsing through a cookbook to untouched foods is a bit daunting is an understatement.  Seriously, where does one begin?  Especially, considering food is ever evolving while your budget is not.  All of this aimless wandering got me thinking about people and their bucket lists.  The typical bucket list encompasses the places yet traveled or adventures yet conquered.  And although I have places yet traveled and adventures yet conquered...it is the food yet melded, the dough yet risen, the desserts yet tamed in my red kitchen.  Life is too short and I feel it only necessary to create a Baking Bucket List (more on this list later).

There are many categories in the baking world I have made many of, while other categories are completely lacking.  One category that I know quite a bit about is...scones, which is good for me and you.  Because if you stick with me on this, you will be happy at the end of eating them.  I remember volunteering to make a breakfast item for a bunch of college students many years back.  I intended to make cinnamon rolls (long story for another post), but it didn't work out, so I bought this tiny, modest scone cookbook (before food blogs & quick recipe find).  Only pictures of scones lie on the cover, while the rest are drawn.  It goes to show that great cookbooks aren't all about the pictures.  These scones were have a hint of Meyer lemon, subtle tartness from the cranberries, richness from the cream & butter and sugary crunch from the turbinado sprinkled on top.

Meyer Lemon-Cranberry Scones (printable recipe)


This recipe is inspired from the Cran-Orange Scones found in my trusty scone book, Simply Scones. This dog-eared cookbook warrants fantastic scone results and has never failed me yet.

Ingredients:

1/2 cup chopped fresh or thawed frozen cranberries, drained

1/4 cup plus 2 tablespoons granulated sugar

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, chilled

2 large eggs

2 tablespoons Meyer lemon juice, freshly squeezed

2 tablespoons heavy cream (you could substitute whole milk)

1 teaspoon vanilla extract

zest of one Meyer lemon (for more flavor, add more zest)

coarse sugar for sprinkling & heavy cream for glaze

Preparation:

Preheat oven to 400F.  Put parchment paper or silpat sheet liner on a baking sheet, set aside.

In a small bowl, stir together the cranberries & 2 tablespoons of the sugar.  Let stand about 5 minutes.  Meanwhile, in a large bowl, stir together the flour, remaining 1/4 cup sugar, baking powder & salt.  Cut the butter into 1/2 inch cubes and distribute them over the flour mixture.

In another small bowl, stir together the eggs, juice, heavy cream, vanilla & Meyer lemon zest.  Add the egg mixture to the dry mixture and combine using a fork.  After the mixture is 3/4 combined, add the cranberries to the dough.  Combine the rest until all of the dry mixture has been combined with the wet, forming a cohesive mound.  Being careful you don't over mix or over handle.

Transfer dough to a lightly floured surface, or directly onto the parchment and gently pat it into a 9-inch diameter circle.  Cut about 1/8 inch into the dough, creating 8 slices (see image above), but not cut through the whole way.  Lightly brush the scones slices with cream and sprinkle with coarse sugar.  Bake for 25-27 minutes.

Remove baking sheet to a cooling rack and leave for about 5 minutes.  Cut all the way through the initial cuts and serve warm as is.