Meyer Lemon Scone

I really was not too willing to make scones because once upon a time I heard from a friend who also bakes that it was difficult to make, yadeyadeya.... So never in my mind did I think to try and make these. Thanks to Krystin who gave me the confidence and reassured me that it's not hard at all. So this morning I gave it a shot. Here's some photo to show off my amateur scone making skills. I had no idea which direction to cut the dough so that I could make triangle shapes. So I did the best I could without having to re-knead the dough too much. I don't particularly enjoy working with sticky dough. Even though the shapes are a little funky, I can guarantee that you won't just eat one scone. Why wouldn't you?? Afterall, there's 3 sticks of butter in this recipe. I had to double check and triple check the butter amount to make sure i didn't misread it. I was finally convinced after glancing it over three times. Now I know what the secret ingredient is in all those scones that I have consuming all these years.

Meyer Lemon Scone
adapted from Barefoot Contessa's Cranberry Orange Scones

Makes 10-12 scones

For the scones
4 1/4 cups all-purpose flour, plus some for dusting
1/4 cup granulated sugar
sugar in the raw for dusting
2 tablespoons baking powder
2 teaspoons kosher salt
2 tablespoons Meyer lemon zest
3/4 pounds cold unsalted butter, diced
4 extra large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries

For the egg wash
1 egg, beaten
2 tablespoons water

Optional Glaze
1/2 cup plus 2 tablespoons confectioner's sugar
4 teaspoons freshly squeezed meyer lemon juice (can use orange juice)


Directions
Preheat the oven to 400 degrees F.
1. In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and Meyer lemon zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy. Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
2. Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick -- I prefer circle. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. With a floured knife, cut the dough into triangles. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more triangles.
3. Brush the tops of the scones with egg wash, sprinkle with sugar in the raw, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.