Course: Breakfast
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 8
INGREDIENTS
SCONE
- 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
GLAZE
- 1 cup ½ confectioners’ sugar
- Juice from 3 Meyer lemons
INSTRUCTIONS
SCONE
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Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
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In the bowl of a food processor add in the flour, baking powder, salt, sugar and lemon zest, pulse to blend.
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Add the cubes of butter and pulse until the butter has been cut into the mixture, it should like coarse grains of sand.
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In a small bowl, mix together the yogurt, cream, Meyer lemon juice and vanilla until combined.
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Add to the flour mixture and mix with a spoon until the mixture just starts to come together. (Do not over mix)
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Add the cranberries, and pistachios, mix just enough to incorporate.
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Form the mixture into a ball and place on the parchment paper.
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Use your hands to form the dough into a large circle and flatten about one inch thick.
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Cut the scones into 8 pieces and separate on your baking sheet*
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Brush the finished scones with a little cream or milk to get good color as they bake
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Bake for 15-20 minutes, or until a deep golden brown in color. Transfer to a wire rack to cool.
GLAZE
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Mix Meyer lemon juice and zest with confectioners’ sugar until smooth, allow to set for a few minutes before using.
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Spoon glaze over scones, smoothing over the scone with the bottom of the spoon.
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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!
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Notes
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* Separating the scones into individual portions you get more crunchy exterior, which is the best part of the scone.
