Meyer Lemon Cranberry Scones
Scones made with cream, Meyer lemon zest and dried cranberries, from an old Gourmet magazine recipe. Serve warm with whipped cream or crème fraîche.
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Cooking tools:
- Food processor
- Cookie cutter
- Peeler
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Whisk
- Glass
- Plastic wrap
- Aluminum foil
- Refrigerator
- Freezer
Ingredients
- Meyer Lemon: 2 tablespoons
- All Purpose Flour: 2 1/2 cups
- Sugar: 1/2 cup
- Baking Powder: 1 tablespoon
- Kosher Salt: 1/2 teaspoon
- Butter: 3/4 stick
- Dried Cranberries: 1 1/4 cups
- Eggs: 1 Large
- Egg Yolk: 1
- Heavy Cream: 1 cup
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