I, like many others, make New Year’s resolutions. And I, like many others, often break those same resolutions, usually quite shortly after making them. One of my New Year’s resolutions was to take a break from baking and eating sweets.
I was feeling a little over-sugared from the holidays and I’d like to get back to my healthier lifestyle of eating sweets only in moderation. And since the time period between Thanksgiving through Christmas Day was anything but moderate on the desserts front, I figured it would be a good idea to take the month of January off. So, did I do it?
NOOOO!!! Of course I didn’t! If I may channel my inner Tracy Jordan for a second, I’ll explain why by saying “you can’t ask a bird not to fly. You can’t ask a fish not to swim. You can’t ask a tiger not to turn back into a Chinese dude at midnight!” In other words, you can’t ask me not to bake anything because baking is simply part of my DNA. It’s part of what makes me tick. Me not baking something once a week or so is like asking me to saw off part of my arm. It would be painful and agonizing and I’m just not going to do it.
I saw these scones on the Smitten Kitchen blog several months ago and I pinned them, vowing to make them once Meyer lemon season was upon us. Well, my friends, that time is now! So I made a version of Deb’s recipe and as you would expect, they were amazing.
Source: adapted from Smitten Kitchen
Grated zest from 2 Meyer lemons
2 1/2 cups all-purpose flour
1/2 cup plus 3 tbs sugar
1 tbs baking powder
1/2 tsp kosher salt
6 tablespoons cold unsalted butter
1 1/4 cups fresh cranberries, chopped coarse
1 large egg
1 large egg yolk
1 cup heavy cream
Preheat you oven to 400 F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine lemon zest, flour, 1/2 cup sugar, baking powder, and salt. Cut in the butter with a pastry blender until mixture resembles coarse meal and the butter is the size of peas.
In a small bowl toss together fresh cranberries and 3 tbs sugar and stir into 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 rectangle. With a well-floured knife, cut 8 even sized squares. Arrange squares about 1 inch apart on the baking sheet and bake in the middle of the oven for 15 to 20 minutes, or until pale golden.