Meyer Lemon Cranberry Scones

Ingredienser

Meyer Lemon Cranberry Scones yield: 8 scones

2 Tbsp. lemon zest

2½ cup flour

½ cup + 3 Tbsp. sugar (for berries)

1 Tbsp. powder

½ tsp. salt

¾ stick (6 Tbsp) cold butter, cut

1½ cup fresh cranberries (or dried, or dried cherries)

1 egg

1 yolk

1 cup cream

(glaze 1 yolk, 1 Tbsp. milk)

1. Dry sift first lemon zest, flour, sugar, powder, and salt.

2. Combine egg, yolk, and cream. Mix by hand.

3. Bake 400 F for 15-20 minutes.