pistachio cranberry Meyer Lemon scone 3
Course: Breakfast
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 8
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • teaspoon ½ Salt
  • 5 tablespoons Sugar
  • 1 teaspoon vanilla extract
  • Zest of one Meyer Lemon
  • Juice from one Meyer Lemon
  • 12 tablespoons unsalted butter cold and cut into cubes
  • cup ½ heavy cream
  • cup ½ Greek yogurt
  • cup ½ salted pistachios
  • cup ¾ dried cranberries
  • 1 cup ½ confectioners’ sugar
  • Juice from 3 Meyer lemons
  1. Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
  2. In the bowl of a food processor add in the flour, baking powder, salt, sugar and lemon zest, pulse to blend.
  3. Add the cubes of butter and pulse until the butter has been cut into the mixture, it should like coarse grains of sand.
  4. In a small bowl, mix together the yogurt, cream, Meyer lemon juice and vanilla until combined.
  5. Add to the flour mixture and mix with a spoon until the mixture just starts to come together. (Do not over mix)
  6. Add the cranberries, and pistachios, mix just enough to incorporate.
  7. Form the mixture into a ball and place on the parchment paper.
  8. Use your hands to form the dough into a large circle and flatten about one inch thick.
  9. Cut the scones into 8 pieces and separate on your baking sheet*
  10. Brush the finished scones with a little cream or milk to get good color as they bake
  11. Bake for 15-20 minutes, or until a deep golden brown in color. Transfer to a wire rack to cool.
  1. Mix Meyer lemon juice and zest with confectioners’ sugar until smooth, allow to set for a few minutes before using.
  2. Spoon glaze over scones, smoothing over the scone with the bottom of the spoon.
  3. Allow glaze to set up for 15 minutes before serving if you have the time. If not don’t worry about it and just enjoy!
  4. Notes
  5. * Separating the scones into individual portions you get more crunchy exterior, which is the best part of the scone.