Meyer lemon and fresh cranberry scones from Smitten Kitchen by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Pandan on November 11, 2024

    Made these two days in advance for a family gathering and put the sliced scones in the freezer. I cut them in triangles because the dough was too sticky to cut with cookie cutters. I did add a bit more flour to be able to manage the dough at all. Reduced the sugar a bit. The scones were nice fresh out of the oven or toasted on my steam toaster oven but a bit dry when cold. Used regular lemons without any complaints.

  • krusso119 on January 01, 2020

    I made these today, followed the recipe exactly and they were perfect.

  • ashallen on August 30, 2019

    Good scones. Dough was quite sticky - I probably should have resisted the urge to try to fully incorporate all the flour. Recipe calls for cutting rounds from the dough, but given the stickiness it probably would've been easier to pat the dough in a circle and cut it in wedges (or lumpy things). I used regular lemons and found the flavor to be edging a bit too much towards bitterness in combination with the cranberries - I made a note to use Meyer lemons and/or dial back the lemon zest from the 2 tbsp called for in the Gourmet version, and see that the Smitten Kitchen website calls for only 1.5 tbsp - good idea. I also like louie734's use of orange zest - I prefer orange vs. lemon flavor with cranberries in general. [Cross-post with Gourmet, May 1997 and Smitten Kitchen online version.]

  • louie734 on December 31, 2018

    Made a variation swapping in orange zest for Christmas Day brunch. A tender, rich scone. Omitted the egg yolk and added the cream sparingly (some reviewers reported a very wet dough). The dough was indeed wet and I dropped it from spoons rather than shaping. This resulted in lots of craggy, nubby tops - nice texture. Fresh cranberries in the batter mean melty, jammy pockets of zingy tartness. Frozen and wrapped, these are still baking up well, one at a time for weekend breakfasts.

  • Hutchdawg on January 28, 2016

    I made these with blueberries instead of cranberries and they were great.

  • Christine on February 16, 2015

    Delicious! My husband, mom, and myself all loved these. Used regular lemons instead of Meyer. A great use for frozen cranberries.

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