Meyer Lemon Cranberry Scones

Sweet and tangy Meyer Lemon and cranberry together and a fluffy scone. These will be great with a cup of tea and/or for breakfast.

If you haven't heard Meyer Lemons before they are a cross between a lemon and mandarin. Lemon is very tart, acidic and the mandarin is sweeter so it takes the tartness out of the lemon.

The fruit normally look like an orange lemon and can be the size of a lemon or slightly large and rounder.

I was first introduced to Meyer Lemons by my uncle, he grows them himself at his house. They were really round and orange in color.

Have a little fun with these by cutting them into shapes using a cookie cutter, I saw a contestant on one of my favorite cooking shows.

If you like this recipe, you might like these:
Cranberry Orange Muffies
Spiced Cranberry Orange Cake
Spiced Cranberry Orange Doughnut Muffins
Milk Chocolate & Orange Scones


Note: If you cannot find Meyer Lemons, they can be hard to find, you can use a 2 to 1 ratio of mandarin and lemon and you should get the same flavor.
__________________________________________________________________________________________

Meyer Lemon Cranberry Scones

Time
Prep: 10 to 15 minutes
Baking: 10 to 12 minutes

Ingredients 

Scones
1 cup Unsalted Butter, frozen
2 1/2 cups Unbleached All Purpose Flour
1/2 cup Granulated Sugar
3 Tablespoons Meyer Lemon Zest, 4 to 5 Meyer Lemons
1/4 cup Meyer Lemon Juice
1 cup Dried Cranberries
1/4 cup Cream plus 2 tablespoons
1 large egg
1 teaspoon Fine Sea Salt
2 teaspoons Pure Vanilla Extract
2 teaspoons Baking Powder

Glaze
1 cup Confectioners' Sugar
2 Tablespoons Meyer Lemon Juice
1 teaspoon Meyer Lemon Zest
1 Tablespoon Cream
Pinch of Fine Sea Salt

1. Zest Meyer Lemons into 1/2 cup of sugar. Let that sit for 10 minutes.
2. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
3. In a separate bowl, combine flour, baking powder, and sea salt.  Grate frozen butter into flour mixtures then coat it with the flour. Add 1/4 cup of juice, cream and egg to the flour.
4. Kneed dough together until most of the flour is gone. The dough maybe a little sticky, that's okay. Dust a little flour on a clean surface then roll out to 2 inch thick. You can cut using a circle biscuit cutter, any shape cookie cutter or cut into squares. Brush the tops with the two tablespoons of cream.
5. Bake in the oven for 12 to 14 minutes or until lightly golden brown. Let cool on cookie sheet for 10 minutes then transfer to a wired rack to cool completely.
6. Whisk together glaze until thick. Drizzle over cooled scones. Let glaze set before serving or consuming.
__________________________________________________________________________________________