smitten kitchen, delivered the goods. I'm a sucker for a good scone and combining the fragrant sweetness of a Meyer lemon and the tartness of cranberries sounded like pure genius. Sold!
Armed with my beautiful scones, I spent yesterday on a C-17 cargo plane cruising across the country with my family. We were headed east to visit grandparents, aunts, uncles and cousins for Christmas. "Why a cargo plane?", you might ask (and rightly so, it's not your everyday mode of transportation). Here's the deal- living across the continent from our families makes it awfully expensive endeavor to visit them. Four plane tickets from LAX to Philly aren't cheap, especially at Christmastime. So we decided to make traveling an adventure this year and try to fly on a military flight. It's worth it if you can make it work for you, free travel and possibly parts of the country you may never get to see otherwise. Luckily, after a 4 1/2 hour wait we snagged seats with several other like-minded families on a cargo plane where we could stretch out, walk around and not be crammed like sardines into tiny seats for the six hour trip across the country. Not a bad way to go after all.
Meyer Lemon and Cranberry Scones
From smitten kitchen, with the slight modification of the addition of the lemon glaze. I couldn't stand to look at that poor, zested, unused Meyer lemon on the counter so I made a glaze to drizzle over the top of the scones. I was so glad I did.
1 1/2 tbs freshly grated lemon zest (If you can find Meyer lemons, use them for heaven's sake.)
2 1/2 cups all purpose flour
1/2 cup plus 3 tbs granulated sugar
1 tbs baking powder
6 tbs butter, cut into pieces
1 1/4 cups coarsely chopped fresh cranberries (You heard me, fresh ones! The dried ones don't even compare.)
1 large egg and 1 egg yolk
1 cup plus 2 tbs heavy cream
1/2 cup powdered sugar
1 tbs fresh lemon juice (to start, you may need more to get the glaze to the consistency that drizzles well for you)
Pre-heat your oven to 400 degrees and line 2 baking sheets with parchment paper or a non-stick liner.
In a large bowl, whisk together the flour, lemon zest, the 1/2 cup granulated sugar and baking powder. With a pastry blender, two forks or your fingertips, blend the butter into the flour mixture. You want the butter to be in small, pea-sized pieces. Toss the cranberries with the 3 tbs sugar. Stir the cranberries into the dry ingredients.
In a small bowl lightly beat the egg and egg yolk. Mix in the heavy cream. Pour the egg/cream mixture into the larger bowl with the dry ingredients. With a wooden spoon or your hands, stir all of the ingredients together until you have a soft, wet dough.
Place the dough onto a well floured work surface. Gently pat it together into a ball and then carefully flatten it into a disk roughly 1 inch thick. Using a 2 inch round cutter, cut as many scones from the dough as you can. Place the scones 2 inches apart on the prepared cookie sheets. You can gently re-roll the scraps of dough to make more scones.
Bake the scones for 12-15 minutes until they are very lightly golden at the edges. Cool for 5 minutes on the pan and then transfer them to a baking rack. Cool completely on the rack. In the meantime mix together the powdered sugar and lemon juice for the glaze. When the scones are cool, drizzle the glaze over them. Let the glaze set (it takes just a few minutes) and then enjoy!