Monday, October 17, 2011

Myer Lemon-Cranberry Scones

Lately I wonder if I should have ever bought a real website.  I don't know how to access it and the waiting for it to get up and running is zapping my will to blog!  However, these were so good it gave me a little motivation.  These should have been made with fresh cranberries but alas as always Lincoln is a culinary joke and cranberries and myers lemons are not in season at the same time.  I'm sure you can make these with regular old lemons, or with dried cranberries like I ended up doing but do not.... I repeat DO NOT try to make them with frozen cherries instead as you will end up with a very wet, very odd concotion in deed.  These are perfect for OAMC, and I even made a double batch and froze them to make sure before I let you know.  Of course it was pointless to freeze them really because our 3 year old can reach our drawer freezer and they were pulled from their freezer bag one by one until only some scone crumbs were left for the following week.  No matter they don't take very long so I just picked up more lemons yesterday to make a TRIPLE batch. I'm sure you could do a single batch in your sleep.  Give them a try.  And if cranberries aren't your thing you could click on over here for the pumpkin scone recipe stolen from Starbucks.

Meyer Lemon Cranberry Scones
 Gourmet | May 1997
The small, sweet Meyer lemon, common in California backyards, has a thin, smooth skin and a juice interior and is particularly fragrant. These scones, which are lighter than most, will spread slightly during baking.
Yield: Makes 16
2 tablespoons freshly grated lemon zest (from about 3 lemons; preferably Meyer)
2 1/2 cups all-purpose flour
1/2 cup sugar plus 3 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, or 1 1/4 cups dried cranberries or dried cherries
1 large egg
1 large egg yolk
1 cup heavy cream

Preheat oven to 400°F. and line a large baking sheet with parchment paper.
With a vegetable peeler remove the zest from lemons and chop fine, 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.

In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.
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 and bake in middle of oven 15 to 20 minutes, or until pale golden.

Serve scones warm with crème fraîche or whipped cream. Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.

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