i first saw this recipe over at smitten kitchen
. i was at first taken aback by the fresh cranberries and figured i would use dried - but at the grocry store i decided to take Deb's advice and use the fresh. i am so glad i did! this was my first baking expierience with fresh cranberry and it did not disappoint. as a matter of fact - the fresh cranberries MADE these scones. if you haven't ever been over to smittenkitchen.com
- i HIGHLY recommend it!meyer lemon and fresh cranberry scones
adapted from gourmet
zest of 4 small meyer lemons
2 1/2 cups all-purpose flour
1/2 cup sugar plus 2 tablespoons additional if using fresh cranberries
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1 1/4 cups fresh cranberries, chopped coarse
1 large egg
1 large egg yolk
1 cup heavy cream
egg wash (1 egg and bit of water)
vanilla turbinado sugar to sprinkle on top
Preheat oven to 400Â°F. and line a large baking sheet with silpat or parchment paper.
In a small bowl toss together fresh cranberries and 2 tablespoons sugar. Let sit for at least 10 minutes.
With a microplane remove the zest from lemons, reserving lemons for another use.
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. stir in the cranberries
In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.
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. Brush with egg wash and sprinkle with sugar.
Bake in middle of oven 15 to 20 minutes, or until pale golden. Cool on rack.
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