meyer lemon and fresh cranberry scones
The fresh cranberry gets no love. I can’t tell you how many recipes I have sifted through recently that boasted cranberry in their titles only to find out that they were actually calling for those shriveled and over-sweetened dried ones. Why must fresh cranberries be “the neglected stepchild of the season“? It is totally undeserved.
Fresh cranberries are prettier. They’re impressively hardy, keeping for weeks in the fridge and even longer in the freezer with no noticeable aging. And even though I think this is what puts people off, they have a tartness that makes everything they touch better. Because when you put something tart against something sweet, you get a fantastic contrast and this complexity, my friends, is a very good thing.
Like here, in a lemon and fresh cranberry scone. Not so different from the dreamy, creamy scones I have been yammering about for years now–what can I say? I never forget a good scone–they’re so much better with fresh fruit, especially cranberries. They’re tart and mildly sweet and fragrant with a mildly crisp edge and softest insides and perfect in every way.
Now go get yourself some.
Two years ago: Mushrooms Stuffed with Sun-Dried Tomatoes
Meyer Lemon Fresh Cranberry Scones
Adapted from Gourmet
One of my favorite things about scones is how well they work when you need to plan in advance. Simply roll them out and cut them before flash-freezing them separately on a tray, and sealing them in a freezer bag until you’re ready to bake them. You can bake them right from the freezer, only needing to add 3 to 5 extra minutes baking time. Scones are always best when they’re freshly baked.
1 1/2 tablespoons freshly grated lemon zest (from about 2 lemons; preferably Meyer)
2 1/2 cups all-purpose flour
1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1 1/4 cups fresh cranberries, chopped coarse, or 1 1/4 cups dried cranberries, if you insist
1 large egg
1 large egg yolk
1 cup heavy cream
Accompaniment: creme fraiche or whipped cream
Preheat oven to 400°F. and line a large baking sheet with parchment paper.
With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.
In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.
In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.
In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.
On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.
[I decided to rebel and pat them into a square and cut them into smaller ones. The square shapes didn't keep very well, so I don't recommend this! Learn from me, people.]
Serve scones warm with creme fraiche or whipped cream. Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.
I’m baking these as soon as I can! :)
I can’t wait to try these.
I love a good scone and the lemon/cranberry combo sounds divine.
Do you think the recipe would change at all with frozen cranberries? I froze the one’s my husband brought back from WI, and I usually use them like fresh, but I’ve never done scones before…
you are killing it lately! I do not comment often but I read constantly and make frequently. As well as recommend to friends. Your site is one of those things when after I have told someone about it, then they tell it to me 6 months later and I;m like, no, I told you and then they say, oh whatever, and then we both shrug silently and move on with our cooking adventures. Thank you for this one and also the pot-pie, oh my lord.
Is there some reason why I couldn’t use a Microplane to grate the zest?
I can’t wait to try this; but what’s a good substitute (if there is one) for heavy cream?
I can’t wait. If this is half as good as that banana bread recipe, which I’m pretty sure it will be, people are going to have to start physically pulling me away from your site. And the scones.
:)
P.S. The banana bread was made for the boyfriend’s potluck, and after one taste, decided to hide it from the party and eat it only with me later on. So, thanks for that one.
Mmmm, I’m with you fresh cranberries get a bad wrap, I’ll be trying these for sure!
Ooo lovely! I’ve made a similar version of these a couple years back (with fresh cranberries as well), but the lemon zest makes these scones truly inspired!
Also, buttermilk or yogurt can be used to replace all or part of the heavy cream, but some of the wonderful light texture of the scones will be lost.
I’m sure the cup of heavy cream helps the yumminess factor too. mmm.
I would eat these even wothout cream. they lok great especially for breakfast :)
These look and sound awesome. I agree that fresh cranberries need more love.
Yum, yum, yum, yum, yum… btw, pardon my ignorance, but how do you ‘flash freeze’?
How seasonal. I feel bad about making lemon bars yesterday:-) I hae to admit I don’t use fresh cranberries a lot. I do plan to make my own sauce this year. I’ll buy extra for the scones. Thanks!
You should try Cook’s Illustrated’s cranberry-apple pie. It was unbelievably good.
Fresh cranberries ARE prettier; and make those scones even MORE enticing :-)
LOVE your site… don’t know how you keep up. Two questions - I would also like to know of a substitute for cream and how to flash freeze.
I have been making cranberry items for the past two or three weeks now. I made the cranberry bread from Food Everyday and the apple cranberry muffins from Once Upon A Tart. I also have a cranberry scone that I make a lot, but I will gve these a try this week.
These look terrific! Thank you. I just posted on Cranberry Streusel Shortbread Bars with fresh cranberries, and I highly recommend them, too.
The squares are so much more photogenic and with a really good scone, do you really need to worry about how well they keep? Ours are usually gone in minutes! I haven’t every made round scones, but only wedges.
Oh wow, perfect for breakfast on Stephens’ Day!! YUM!
I must make these. I have fresh cranberries in the fridge itching to get put to good use. Thanks for the recipe!
I LOVE this recipe!! Thanks! :)
Debra,
When is your bakery opening????
I can’t believe how much baking you’ve been doing lately!
I love scones, and yours look terrific, as always!
Stacey Snacks
You’ve sold me! I’ll pick up some cranberries at the pike market and give these a try.
Ick, no. Meyer lemons belong only in gin and cranberries should always be crasined (or cooked in cranberry sauce). You usually win me over, but I so totally disagree with you on this, although the scones themselves do look pretty delightful.
I find meyer lemons and fresh cranberries to be a bit like cilantro - they can be pretty divisive in the kitchen. Some people love them and some people (like me) can’t stand to be anywhere near them.
Yumma yumma. All hail the fresh cranberry! No sugary dried cranberry impostor can compare. I have cranberry meringue tarts that are waiting to be tested and tasted for Turkey Day, but with fresh crans I’m sure they’ll be just as delightful as these scones look.
Kaye — You totally can. I looked at the date this recipe was originally published and it was 1997 when I think most home kitchens hadn’t even heard of the Microplane yet, which is why it likely doesn’t suggest it. That said, since I had a knife out anyway, and was using the food processor, I figured I’d save a dirty dish by just taking the peel off as directed.
Ha Stacey — No bakery for me! (Could you imagine making the same thing, every single day?) That said, I would be happy to consult with these boring NYC bakeries that are surviving on bland cupcake steam alone. Not that anyone is asking me. As for the site, though, I do try to alternative sweet and savory recipes, so I can’t say that there has been much *more* baking… or not yet at least.
As for those who have asked for a substitute for the cream, I am at a loss. (Also, why? Is this a fat issue?) The cream in cream scones is really what sets them apart from all other ones; they are miles ahead of buttermilk or whole milk scones. Personally, I’d rather make them half-size than forgo the cream altogether, but I know that everyone approaches eating differently.
Flash freezing directions over here.
Can’t wait to make them. Perfect for the season. I’ve also made cherry-almond scones. They are good when you use fresh cherries from Door County, WI. Yummy!!
Awesome! I’m with you on the fresh cranberries. I converted more folks tonight to the love of your mom’s apple cake with the addition of cranberries.
(Interestingly, the batter is so much looser at sea level than in Denver, but still took two hours to cook. No idea why my results are so different than yours but the finished cake is perfect.)
Gotta try these scones, too.
I love fresh and willingly scoop up multiple bags of them when they come into season, stocking the freezer for months to come. You’re right- they freeze and keep beautifully and it isn’t uncommon for me to utilize our last stash in the springtime or even early summer. Fresh cranberry compote on grilled pork? Divine.
I’m a fan of the fresh….they get every ounce of respect from me. Love the scones too, all your scones really.
On the cream front, it’s possibly an issue with dairy, as those of us lactose intolerant need to avoid casein for comfort purposes. One would think that in baked goods it shouldn’t matter, but it does. I sub in vanilla soy milk for all dairy in baked goods with excellent results.
Angel — Frozen cranberries would work just fine. Just let them defrost before you chop them, to make it easier.
These look good.
You know..I was looking at your index…the ’sweets’ catagory could use some sub-dividing. It’s getting long! Just sayin…
I was going to leave a comment on the Blueberry Crumb Bar post about this, but since we are talking cranberries in the here and now I will mention it - I made the Blueberry Crumb Bar recipe with apples and cranberries for a weekend running relay with some friends as I needed a portable potluck item that we could eat as both dessert and uh, necessary ‘fuel’ for running and they were a big hit! Just wanted to let you know that they worked out great with another fruit option besides berries. I adore baking with fresh cranberries and always have a bag of them in the freezer for when the inspiration hits - think I might have to make these scones next! Thanks for all the amazing recipes!
Fresh cranberries are great! Last Christmas I made cranberry jam and an orange-cranberry bread with Grand Marnier. Both were big hits with the family. I think I’ll try the scones this year.
I <3 this recipe already… I love lemons, love cranberries, and love scones! I’ll have to try this out some weekend when I actually have the time to get all floured up. :-)
Meyer lemons - we can’t get them here in The Netherlands! I can get plain, old lemons from Spain (I think) but that’s it - is there something special about Meyers? Can I substitute fresh lemons, or do I need to cut it back?
I’ve been buying lots of cranberries from the farmer’s market before it ends for the season — the scones look so good. I love the idea of making them ahead, freezing and then cooking them when I want them. I don’t know why I never thought of that before. Thank you!
I agree - you don’t often see fresh cranberries in recipes or at least not as much. This recipe looks fantastic!
BRAVO!
I guess great minds think alike because I posted some Buttermilk Cranberry Scones this morning (they even have lemon zest in them) and didn’t even know about this one until just now! I did use the sad little shriveled over-sweetened kind, but I chopped them up fine and since my scone recipes don’t contain a lot of sugar, the sweetened ones work well. But I have a bag of fresh cranberries in the fridge and am thinking that maybe I’ll give this version a try, too. Will be fun to compare them! Gorgeous photos, as always :-)
I love fresh cranberries…can’t stand the craisins and I usually don’t like scones b/c they’re just too dry but these look so good. I’ve got tons of cranberries in the freezer. I’m doing a cranberry compote this week and will probably add these scones too. Thanks!
Ah, Meyer lemons are my favorite. I must start searching for them. The season must be approaching but I haven’t yet spotted them!
I’ve never used fresh cranberries before, but these look so tasty, maybe I’ll try!!
I just bought a three pound bag of cranberries yesterday, and made cranberry sauce to go with the chicken we put on the rotisserie. Wanted to make cranberry orange relish, but went to the store and forgot orange juice or oranges. This will be next on the list of things to make with them! What’s the best way to freeze them? Just in freezer bags?
How funny, I just baked my first meyer lemon dessert of the season…how EXCITING to see them in the market. Got it in the oven and then thought—oh, I should have thrown those fresh cranberries in….
Gorgeous photos as usual.
I agree about the fresh cranberries. I’ve had some in the frig but could find nothing to do with them. I just made these (with traditional lemons) and they are yummy. I did get very flour-y. :-)
They look so delicious, but can you just put in lemon juice because i don’t always have lemons on hand for zest, but i do always keep lemon juice on hand? if not i’m gonna have to start keeping lemons on hand!!
These are so delicate looking. Perfect for with a hot cup of tea.
I saw these on epicurious and almost everyone said these were cakey like and impossible to form in a scone shape but had to be dropped from a spoon. Did you have this problem at all?
Nope, no problems.
I’ve been making this recipe for years and I never get tired of it. In fact, I’ve never found a better scone recipe. In November when the branches of my Meyer lemon tree brush the ground from the weight of the ripe fruit, this is the first recipe I make. A big dollop of Meyer Lemon Curd on top of the scone is yummy too. In the summer when Meyer lemons are long gone, I make the scones with sour cherries and regular lemons.
I also love fresh cranberries. I always make my own cranberry sauce for the holidays and I have a few other fresh cranberry stand-by recipes such as Gingery Pear and Cranberry Pie and a great smoothie that can be made with frozen berries.
Thanks for reminding all of us that these fruit are so easy to celebrate!
The scones sound lovely. I hoard bags of cranberries this time of year and keep them in my freezer for the times when stores only sell pathetic littles cranberry shrivels.
My favorite cranberry recipe is to add them to pumpkin muffins. I don’t chop them–when they are baked whole they plump up and when you bite into them they explode in your mouth.
Those look fantastic. I like Dawn also hoard cranberries this time of year.
These sound amazing. How exactly do I flash freeze though?
I’m with you on the love for fresh cranberries — and the disappointment when a cranberry-titled recipe calls for the dried type. Yes please to fresh cranberries in scones; I also love them in pound cakes, especially with orange or lemon zest involved. I’ve even added chopped cranberries to Mexican wedding cakes/ Russian teacakes for a more festive look and taste. Or — ooh — in the Ina Garten lemon yogurt cake!
Sounds like a perfect combo. I like my scones tart!
We (try) to have a kosher kitchen, so soy is really wonderful, if not available in enough forms-at least locally. And it’s good for health reasons too, though if I’m making something like this I don’t expect it to be good for me.
For the scones…i dont have a food processsor. Any other way to mix the flour, sugar, baking powder ect….
(my blender has a pulse function, is this the same?) how about my electric mixer will this help me ?
I actually wasn’t planning on using a food processer either. I’ve made something else with the same required texture, and it is a long, painful process, but it can be done with a fork. Or at least, so I’ve found.
Is this something that, once frozen, you think could be sent through the mail? What about your cookies, generally? I’m enjoying the baking part, but don’t want to participate so much in the eating part.
I’ve always been a buttermilk scone gal myself, but I’m going to try the cream.
I love to use fresh cranberries, but I confess I’ve been just a bit lazy about having to chop them. (Those frisky little suckers like to bounce around the cutting board, dontcha know!)A couple of weeks ago I discovered that the thick slice attachment on my KitchenAid slicer/shredder attachment makes quick work of the task and does a great job.
I have all the ingredients to make these and will this weekend. Thanks!
They look wonderful! I love to have a breakfast thing to grab and bring on my morning commute! Perfect with tea, no doubt or a latte. I’m making these for sure!
yes yes to the fresh cranberry! i make cornmeal cranberry cookies every holiday, and use fresh even though it calls for gross dried. i can’t wait to try these scones, they look fantastic.
I just made these, and they are delectabulz! I did, however, make a few changes based on what I had /what I was in the mood for…I used coconut milk instead of cream, (By the way, if you ever make hot chocolate, you simply must try substituting about 1/3 of the milk with coconut milk. It’s wonderful!) I skipped the lemon zest, added pumpkin pie spice, and sprinkled cinnamon on top. Yummy! I think I’ll put more spice next time I do these, though…
about the cream - try making lemonade scones (scones that have lemonade as an ingredient, and don’t have cream). i know it sounds wierd, but they taste fantastic and it is our go-to recipe and has been since we first tried it. they are soo simple and wonderful tasting. im not sure whether theres a good recipe online but i would be happy to provide the one i use.
mmmm……..thank you. i grabbed a couple bags of fresh cranberries a couple weeks ago, which quickly went in the freezer when i realized (like you said) most recipes are calling for the dried ones. what’s up with that? someone’s got to be using the fresh ones. this recipe looks yummy, and i like the tip about freezing the scones before baking. thanks!
I bought everything to make these last night, got home, turned the oven on, and the read the recipe only to find out that it requires a food processor, which I don’t have. d’oh!
Regan, no need to be discouraged…I used my vita-mix to process the dough, but lacking that, my blender, hand mixer, or even a fork would have done the job. I used the blender to chop the cranberries, since I couldn’t locate the lid for my food processor. Just came back to mention that I made a lemon frosting for my scones, and it’s a delicious combo.
I just finished making my first batch ever of scones. They are delicious. I only baked up 4 and put the rest in the freezer for later. I’m thrilled about being able to just bake a few at a time.
Regarding the food processor - I don’t have one so I used a pastry tool to blend the butter into the flour mix. You could also use a couple of butter knives to chop it up, just like for a pie crust.
Rachel, would you please post your scone recipe with the lemonade? Or send it to me at tinawittmer(at)yahoo(dot)com. My boyfriend is a lemonade fiend. Thanks!
the fresh cranberry gets love in my house. oh yes. i eat them raw from the refrigerator or freezer. couldn’t resist this recipe, and it really really delivered. I don’t think I’ve ever made scones that light. Scones seem to be on everyone’s mind, Adam at the Amateur Gourmet just posted about them this morning. Thank you so much. also, your site is beautiful.
Katya
These look yummy!
About how many scones can you get from this recipe? I want to make some for my friends this weekend but I need to make sure there’s enough for everyone because I bet they’ll be gone in a flash!
Just wanted to add that I made up the batter this morning and plan on baking them this weekend. I made these gluten free and made the following substitutions:
Used dried cranberries b/c that’s all I had.
Used extra lemons to counter the sweetness
Substituted same amount of Gluten Free Flour Mix for the white flour (I use the all-purpose flour mix by Glutino)
Substituted yogurt for the cream b/c that’s all I had.
Added 1 single serving package of instant oats to help w/ the texture loss caused by the gluten free flour.
I haven’t baked them up yet but I tasted the dough and it was delish and smelled soo good!
i left my cranberries whole because i didn’t read the chopped part… but i really liked them that way. and i think that maybe they look just a bit prettier.. :D
I’m thinking of adapting these to be a bit more biscuit-like, savory and part of the meal rather than breakfast or dessert. What would you recommend?
Hi Stephen — I haven’t tried it savory, so I am going to pause before telling you to just omit the sugar as it might throw off the recipe. Instead, how about this chive biscuit recipe (last one in post)? It’s fantastic. You could add the cranberries and maybe even a tablespoon or two of minced shallot.
After lusting for a few days for these, I finally made them today. They were heavenly. My husband said it’s the best scone he’s ever had. We both love cranberries and use them as much as possible (great with sauteed apples, ginger, nutmeg) I agree most are dry tasting, and this is the first time I’ve tried making them. Mine made 7 large scones. I patted the dough into a round, and cut with a glass. We ended up having 1 and 1/2 each before I had to stop and wrap the rest for later.
For those without a food processor, here’s a hint. Instead of cutting up the butter into pieces, free the butter, then grate it into the flour mixture, cut it into the flour with 2 knives. DO NOT overwork the dough, turn out onto the floured board, and pat gently into a circle. Don’t worry about it looking rough. When I cut mine, I started at one end, and gently pressed the stray pieces into the dough round and cut the next. With proper care, I didn’t have to reroll, and the sconces were excellent. Will DEFINITELY make these again and again,. Thanks Deb.
I love baked goods with fresh cranberries. I always look for them when I’m at the coffee shop and if it’s cran-blueberry muffins, it’s never enough tartness compared to cranberry.
Finally got around to baking up the dough this AM. Delish. Using Gluten Free flour meant the scones didn’t rise as much and could not be rolled out b/c of the stickiness. To counter this, I dropped them by spoonfuls and baked at 350 for 10 min and then turned up the oven to 400 and cooked until browned. They came out smaller [cookie size] but tasted delish! So anyone that is gluten free out there, try these substituting GF flour b/c they really do taste great! Thanks.
One of my favorite recipes calls for fresh cranberries; I’ve been making it since high school and still love it. Love lemony things too so I’ll be giving these a try; what a nice breakfast for Thanksgiving morning.
I plan on making these today. I love cranberries. My question is, why is there such a short keep time on them?
I made these yesterday, and they are delish…light, flaky, buttery and the perfect mix of tart and sweet. I’m planning to bring them to my parents for breakfast the day after Thanksgiving…but I have to admit to already pulling one out of the freezer for an afternoon snack!
Scones get stale very quickly. But, this doesn’t bother everyone. I’m simply advising on how to get what I think is the best flavor and texture out of them.
I can see these freshly baked and sitting on my kitchen table ready for nibbling. A perfect morning starter to a day of eating.
I have always wanted to make scones but was never brave enough. I came home to be with my family for the Thanksgiving holiday and woke this morning with your recipe in hand. I just served the piping hot scones to my family and EVERYONE IS RAVING ABOUT THEM. To anyone who is considering making these: run, do not walk, to the store and serve immediately! They are incredible. Thank you, thank you for helping us find a new holiday tradition!
Wow, these look amazing! I bought home a packet of fresh cranberries without quite knowing what to do with them. Youve given me the perfect idea! I’ll be making these tomorrow when I have friends over, thanks!
I made them for the in-laws this morning. They disappeared quickly… ha ha- the scones that is. Thanks for another great recipe.
I had these for breakfast this morning. I formed them last night and flash-froze them. There were really great. I substituted orange for the lemon because orange and cranberry are so good together. (But they still tasted lemony, so that was weird.) I had to add just a little extra cream to get the dough to come together. The scones were tasty and really light and tender.
The flavors are great (fresh cranberry, yum!), but I had a huge problem with the consistency of the final mixture…very runny and sticky! There was no way it was gonna be shaped and cut and transferred to a sheet…I’m confused since I know I added the required amounts of everything - where did I go wrong?!! I ended up just rolling them into balls between wet hands and baking. They’re delish, but very cakey inside…
I surprised my husband with breakfast in bed this morning with these scones. I had them prepared, baked and served with butter, cranberry jelly & fresh espresso in well under an hour. I didn’t have cream so substituted plain Greek yogurt with a few splashes of whole milk (to get the right consistency). Also, I used up my fresh cranberries in a “spiced cranberry sangria” earlier in the week so If I have to use dried again next time, I think reconstituting the dried cranberries with orange juice or Cointreau would be fantastic.
Beautiful, thanks! I was trying to figure out what kind of scones to make w/ the bergamot curd I just made. These will fit the bill perfectly!
Okay, just a quick follow-up. I used bergamot peel instead of lemon, and I did go w/ fresh cranberries (frozen and thawed, really; but I agree that fresh cranberries don’t get enough love and the dried bits get too much). I don’t think I froze enough rounds (I decided to cook 3 per person, which was too many), but these are really, really wonderful. Slightly sweet and delightfully tart when you bite into one of the cranberries. They’re soft inside, slightly crispy on the outside and just wonderful little pillows of happiness. I’m putting curd on them when I want a sweeter bite and eating them solo when I want a tart bite.
Thank you!!!
Deb, I have been dying for some scones and these look perfect. I in fact just picked up some very ripe organic Meyer lemons and so I will be getting cream on the way home and will be making these straight away.
My only question is considering the sweet tart combo, do they go better with coffee or tea?
Thanks (as always) for the inspiring and beautifully presented goodies!
I’d say that’s up to personal preference. (Also, I’m ill-informed on the topic — I don’t drink tea!)
Delicious! I ended up using frozen and thawed cranberries as well, and these went FAST. It was a tad too runny to be shaped very well, but I just used an ice cream scoop, then patted down the mounds. Personally I found Devon cream to be the perfect partner for this tasty morsel.
Lola, I had the problem you mentioned other people on epicurious had–my dough came out very wet, and rather than adding more flour or anything I just made them like drop-biscuits. They baked fine and tasted great, but I’m still not sure exactly what went wrong. I did use frozen cranberries and they were pretty juicy after I thawed them so I could chop them up, so maybe that contributed to the problem?
I made these yesterday and they turned out great. I used regular lemons and dried cranberries (I know, I bastardized the recipe!) but they still turned out really well. I can’t imagine how good they’d taste with Meyer lemons and fresh cranberries. Yum!
Mmmm, I just put some in the oven. You are making me a better cook than my mother.