Monday, February 27, 2012

Meyer Lemon Cranberry Scones

Tart and not too sweet, these scones paired seasonal meyer lemons with some cranberries stashed away in the freezer a few months ago to create a light treat for brunch.  In an effort to keep them cow-free, I tried out some coconut spread, and i've included some notes on how I think it affected the dough below. Whether you use butter, earth balance or coconut spread, these scones are definitely worth making!



Meyer Lemon Cranberry Scones
slightly adapted from Smitten Kitchen

Only the zest of meyer lemons is used for this recipe, might I suggest freezing the juice for some meyer lemonade this summer??  You can thank me later.  Also, I changed this recipe to avoid the use of cow milk, but I've left the original ingredients as options for you if you choose.

1 1/2T meyer lemon zest
1c AP flour
1 1/2c white whole wheat flour
1/2c + 3T evaporated cane juice (or granulated sugar), divided
1T baking powder
1/2t salt
3oz coconut spread (or butter)
1 1/4c frozen cranberries
1 lg egg
1 egg yolk
1c goat milk (or cream)

Preheat the oven to 400deg.

Add flours, lemon zest, 1/2c sugar, baking powder, salt and coconut spread to the bowl of a food processor.  Pulse until the mixture becomes a coarse meal and transfer to a large bowl.

Add the frozen cranberries and 3T sugar to the food processor and pulse until the cranberries are coarsely chopped.  Add to the flour mix.

In a small bowl, beat together the egg and egg yolk, then stir in milk.  Add to the flour mixture and then stir until just combined.

Now, the recipe calls for patting the dough into a 1" thick round circle on a well-floured surface, then cutting scones out with a 2" cutter.  I was able to do this with a few of them, but my dough was still pretty wet (probably from my substitutions).  They worked just as well as 'drop' scones, where I simply spooned a bit of the mixture onto a cookie sheet.

Place scones 1" apart on a baking sheet and bake 15-20min, until pale golden.  Serve warm.

Deb's also got instructions for freezing the scone dough, so you can have warm scones at a moment's notice!



This recipe was featured in my "EB Mine" menu, a brunch I hosted along with Eggland’s Best to raise awareness about the importance of a healthy diet to reduce the risk of heart disease. I have a sweet giveaway going on, where the winner will receive a swag bag full of my EB Goodies. Check out my EB Mine Brunch post to enter through February 29th!

19 comments:

Erica said...

hahha "cow fee" - love it :) . They look perfect. Scones are awesome. I love how dense they are. Perfect for brunch.

Elizabeth said...

I would totally use the juice to make a thick glaze or icing for drizzling

Fun and Fearless in Beantown said...

Meyer lemons and cranberries sound like an awesome combination together!

Daisy said...

these fruits are the perfect tart / sweet combo. yum!

In and Around Town said...

What a great breakfast (or snack)...interesting use of the coconut spread, haven't tried that yet.

Janetha @ meals + moves said...

Yum! I love anything lemon. They look delicious!

Natalie said...

Lemon cranberry is one of my favorite combos and I have yet to try Meyer Lemons!! I almost picked some up at the store yesterday, now I'm wishing I had!

Lisa (bakebikeblog) said...

DEEELISH!!!!

Ranjani said...

Perfect - I have a whole lot of cranberries in the freezer too. And it's hard to go wrong with Meyer lemons!

Megan said...

I love your passion for Meyer lemons. I really need to pick some up already!

Joanne said...

You and I have a similarly intense of love of Meyers...and I love it. These scones sound fabulous! I've been meaning to make them...now I know I just HAVE to!

Jenn (eating bender) said...

These look absolutely incredible! I love scones but have never really perfected the art myself. I've also never used Meyer lemons for anything with baking. I need to change that!

Monet said...

These do look delicious! And I love how you used coconut spread instead of butter. I want to try these tonight. Thank you for sharing with me. As always, delicious and inspiring. I hope you have a blessed day!

the actor's diet said...

all your recipes look so good! FYI - i waffle-ized your hummus pancakes: http://theactorsdiet.wordpress.com/2012/02/28/the-hummus-waffle/

Natasha Price said...

I haven't gotten meyer lemons this season at all and now it's almost over :( The scones look marvelous!

Elina (Healthy and Sane) said...

Hahaha, cow free. I want a scone now!! :)

Kerstin said...

Oh, I need to look for Meyer lemons, now you got me hooked :) These look fabulous!

Amy (Savory Moments) said...

I love the combination of citrus and cranberry. These are perfect for a mid-morning snack with a cup of tea.

Cara said...

These look awesome, I love anything with lemon and cranberries! I'm having brunch over the weekend so I may have to whip these up!

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