Look what arrived in the mail.
They were preceded by an email from Joanne:
“lemons arriving friday!!!!!! organic, pesticide free, california meyer lemons picked just for you by child labor. enjoy!!!!!”
He and his sister Mia are the child laborers. The last time I saw Evan, he and I picked lemons together. Now he’s big enough to pack them up and take them to the post office.
Jo said he only dropped the box twice.
The lemons, all twenty-five of them, arrived swaddled in towels and perfectly intact.
Two went straight into these scones, dotted with chopped cranberries that I froze a little while ago. By my count, that leaves me with twenty-three more.
What would you make if you had a wealth of Meyer lemons? Because right now I feel like the wealthiest woman alive. Thanks Jo!
Meyer lemon and cranberry scones
Adapted from Gourmet. I used some cranberries that I froze a few months ago (via Smitten Kitchen) and made a lemon glaze to cut the sweetness (via White on Rice Couple). Without cream on hand, I made a milk (1%) and Greek yogurt (2%) mixture. The resulting dough was more liquid-y than most scone doughs are, and they spread as they baked, but they were still delicious. I used a 1/4 cup ice cream scoop because forming by hand was too difficult. Next time, I’ll make these with blueberries (I also have a large bag in the freezer)
While I generally like to bake things that will keep for a few days, these are truly best right out of the oven and you’ll want to eat them within a day of baking. Shouldn’t be a problem, but you may need to invite a few friends over. If you think you’ll have too many, freeze half the raw dough.
Makes 18-20 2-inch scones
- 2 Meyer lemons for zest (~2 T) and juice (~1/4 C)
- 2 1/2 C all-purpose flour
- 1/2 C plus 3 T white sugar, divided
- 1 T baking powder
- 1/2 t salt
- 1 stick (8 T or 1/4 C) cold unsalted butter
- 1 large egg
- 1 large egg yolk
- 1/2 C Greek yogurt (I used 2% fat)
- 1/2 C milk (I used 1% fat)
- 1 1/4 C fresh cranberries
- 3 – 4 T confectioners sugar
Preheat oven to 400ºF.
Pulse. In a food processor, pulse together the lemon zest, flour, 1/2 cup of white sugar, baking powder, and salt until it resembles a coarse meal. Cut the cold butter into small cubes and add to the processor bowl, pulsing a few more times.
Mix. Whisk the eggs, yogurt, and milk.
Pulse again. Add the liquid mix to the processor bowl, and pulse until the dough just comes together.
Chop. Coarsely chop the cranberries and mix with 3 tablespoons of white sugar in a bowl.
Stir. Stir the cranberries into the dough.
Scoop. Cover 2 cookie sheets with parchment paper. Use a 1/4-cup scoop (or a measuring cup with a spoon for nudging) to drop dough on to the parchment, leaving at least 1 inch between scone since they’ll spread a bit.
Bake. Bake the scones for 15 – 20 minutes until light golden.
Brush. While the scones are cooling, whisk together the lemon juice and confectioners sugar to make a glaze. I only used 3 tablespoons because I didn’t want the glaze to be too sweet. Brush the cooled scones with the glaze.