- 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.