Tangy cranberry scones with zesty Meyer lemon.
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Nutrition per Serving
Ingredients
Estimated total cost: €5.26 · €0.88/serving
- 2 1/2 cups all-purpose flourEst. price €0.40–€0.90
- 1/2 cup sugar plus 3 tablespoons additional if using fresh cranberriesEst. price €0.25–€0.60
- 1/2 teaspoon saltEst. price €0.01–€0.03
- 3/4 stick (6 tablespoons) cold unsalted butter, cut into bitsEst. price €0.75–€1.50
- 1 large eggEst. price €0.30–€0.50
- 1 large egg yolkEst. price €0.15–€0.25
- 1 tablespoon baking powderEst. price €0.10–€0.25
- 1 1/4 cups fresh cranberries, chopped coarse, or 1 1/4 cups dried cranberries or dried cherriesEst. price €1.50–€3.00
- 1 cup heavy creamEst. price €1.20–€2.50
- Accompaniment: crème fraiche or whipped creamEst. price €0.50–€1.50
Steps
- 1Begin by preheating the oven to 400°F. Then, prepare a large baking sheet by lining it with parchment paper.
- 2Using a vegetable peeler, carefully peel the zest from the lemons and finely chop it. Set aside the reserved lemons for future use.
Cultural note
Scones have English origins and are commonly associated with traditional afternoon tea. The addition of cranberries and lemon zest in this recipe gives a modern twist to a classic dish, blending different flavors beautifully.
Seasonal note
Cranberries are typically in season from October through December, making this dish perfect for fall and winter months. Lemons are available year-round, adding a refreshing touch to the scones.
Health note
These Cranberry Lemon Scones offer a good source of Vitamin C from the cranberries and lemon zest. However, they are high in calories, fat, and sugar, so they should be enjoyed in moderation as a treat.
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