Breakfast and Bread
Meyer Lemon Cranberry Scones Recipe
These scones capture the fleeting magic of winter citrus, combining the floral sweetness of Meyer lemons with the sharp snap of fresh cranberries. Each bite offers a tender, buttery crumb topped with a delicate citrus glaze that brings a bit of sunshine to your kitchen table.
- Prep
- 20 min
- Cook
- 20 min
- Serves
- 8
- Level
- Intermediate
- Per serving
- 385 kcal
Method
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the Meyer lemon zest and toss to combine.
Using a pastry cutter or two knives, cut the cold butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
Gently fold in the halved fresh cranberries. For a grain-free variation, substitute the flour with 2.5 cups of almond flour and 1/2 cup of arrowroot starch, ensuring the dough remains cold.
In a separate small bowl, whisk the heavy cream and egg together. Pour this into the dry ingredients and stir with a fork just until the dough begins to come together. Do not overmix.
Turn the dough out onto a lightly floured surface and pat into an 8-inch disc. For a dairy-free variation, use chilled solid coconut oil instead of butter and full-fat coconut cream instead of heavy cream.
Cut the disc into 8 wedges and place them on the prepared baking sheet. For the best rise, place the tray in the freezer for 10 minutes before baking.
Bake for 18-22 minutes, or until the edges are golden brown and the centers are set.
While the scones cool slightly, whisk the confectioners' sugar and Meyer lemon juice together to create a smooth glaze. Drizzle over the warm scones before serving.
Notes
Keep your butter and cream as cold as possible; the steam from the cold butter creates the signature flaky layers.
If using frozen cranberries, do not thaw them before adding to the dough to prevent the juices from bleeding.
Meyer lemons are sweeter than standard lemons; if using regular lemons, add an extra tablespoon of sugar to the dough.
Avoid overworking the dough—stop mixing as soon as the flour is hydrated to keep the texture light and tender.
