Baking has become such a crazy fun activity for me as of late. I've been having so much fun in the kitchen, trying out new recipes, and trying to use up things in our fridge! Who knew that this wannabe-domestic could actually be domestic! (The husband is definitely loving this too.) I picked up a bunch of Meyer Lemons at the grocery store because I had never heard of them before (I know. I'm SO behind on the times), but I knew I wanted to bake something with them, so I did a little bit of googling and came across this recipe by the Smitten Kitchen.
You guys...they are so good. I ate
Have any of you ever baked/cooked with Meyer lemons before? I'd love some suggestions for recipes. Maybe a curd or cake? The possibilities are endless!
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Meyer Lemon & Cranberry Scones | slightly adapted from The Smitten Kitchen who adapted from here
1 1/2 tablespoons freshly grated Meyer lemon zest
2 1/2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold, unsalted butter, cut into small chunks
1 1/4 cups dried cranberries
1 large egg
1 large egg yolk
1 cup heavy whipping cream
01 | Preheat oven to 400 F and line a cookie or baking sheet with parchment paper.
02 | Peel or zest lemons and chop finely.
03 | In food processor (or with whisk/spoon) mix flower, sugar, baking powder, salt, butter, and zest until mixture is well mixed. (Should be rather coarse.) Transfer to large bowl.
04 | In a small bowl beat egg and yolk until mixed and then stir in the heavy cream. Pour egg mixture into flour mixture and stir until combined.
05 | Flour the countertop well, and with floured hands, pat or roll the dough out until it is about 1 inch thick, and cut with a 2 inch biscuit cutter (or rim of class). Cut out as many as possible, and reroll scraps as needed. Place on baking sheet keeping them about 1 inch apart from each other.
06 | Place in oven (on center rack). Bake for 15 minutes, or until light golden brown.
Enjoy with a glass of milk, butter, fresh whipped cream, or whatever you fancy!
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