• Kate Barker

Cranberry-Meyer Lemon Scones….a favorite for a rainy day….


A huge bin filled with smooth skinned Meyer Lemons triggered a drooling response. Wiping my mouth, and stuffing a plastic bag with yellow fruit, I dreamed of our Oregon St. Tea Company signature Cranberry-Meyer Lemon Scones.

Rushing in the door, I plopped the groceries down….put away all items requiring refrigeration….washed the lemons and proceeded to stir up a batch of scones.

Add a little clotted cream…(which I found in our local market!)……


…a cup of tea…..

…..and enjoy those delicious scones….


Cranberry-Meyer Lemon Scones (an Oregon Street Tea Room Signature Recipe)

3 cups Self Rising Flour 1 teaspoon baking powder ½ teaspoon baking soda ½ cup sugar ½ cup butter Zest of 1 small Meyer lemon ½ cup dried cranberries 1 cup buttermilk

Preheat oven to 400 degrees. Combine dry ingredients. Cut in butter until mixture resembles coarse cornmeal. Add zest of Meyer lemon. Add cranberries. Mix in ¾ cup buttermilk, adding more if necessary to form dough. Do not over mix. Turn onto floured work space and knead until easy to handle. (About 4-5 turns) Pat gently to 1 inch thick. Cut with small biscuit cutter. Transfer to parchment lined baking sheet. (Vegetable oil spray works great too) Brush with egg wash (1 egg combined with 1 tablespoon milk) Bake 8-10 minutes or until lightly golden. Glaze with powdered sugar thinned to glazing consistency with Meyer lemon juice.

#clottedcream #tea #Meyerlemons #cranberry #scones

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