Meyer lemon cranberry scones from Epicurious by Gourmet

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Notes about this recipe

  • Recipe Notes

    Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week. You can substitute dried cranberries or dried cherries for the fresh cranberries.

  • 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 for Gourmet, May 1997 and Smitten Kitchen online version.]

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