2 T. freshly grated lemon zest (preferably Meyer)
21Ú2 cups flour
1Ú2 cup sugar
1 T. baking powder
1Ú2 tsp. salt
6 T. cold unsalted butter, cut into pieces (note: if you're using salted butter, omit the 1Ú2 teaspoon of salt)
1Ú4 cup dried cranberries (or any dried fruit you like); I used dried cherries
1 large egg
1 egg yolk
1 cup heavy cream
Preheat oven to 400 degrees. Line baking sheet with parchment paper. Zest lemons. In a food processor, pulse flour, sugar, baking powder, salt, butter and zest until mixture is just combined and resembles coarse meal. Transfer to a large bowl. 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 floured surface, pat dough into a 1-inch thick round (about 8-inch diameter) and with a 2-inch round cutter or rim of a glass dipped in flour. Cut out as many rounds as possible, re-rolling scraps as necessary. Arrange scones about 1-inch apart on baking sheet and bake in middle of oven 15 to 20 minutes. Makes 16.
Now with all the lemon juice you have left over from this recipe, you can make this next recipe for lemon curd. This curd can be used as a cake or tart filling or served with scones, muffins or fresh fruit. File this recipe under easy. Lemon curd keeps, covered and chilled, one week.
Meyer Lemon Curd
Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1Ú2 cup.
1Ú2 cup sugar
2 large eggs
1 cube unsalted butter, cut into 4 pieces
Whisk together zest, juice, sugar and eggs in a metal bowl and add butter. Set bowl in saucepan of simmering water (or use double boiler) and cook, whisking until thickened and smooth and a thermometer registers 160 degrees, about 5 to 7 minutes. Remove from heat and force curd through a fine mesh sieve set over another bowl. Serve warm, or cover surface of curd with waxed paper and cool completely. Makes about 12Ú3 cup. If substituting regular lemons, increase sugar to 3Ú4 cup.