I awoke from a dream with scones on my mind and a determination that I was going to master making perfect scones and overcome my frustration of being scone challenged. I assembled all the ingredients together on the kitchen counter, measured ingredients, and pulled out the food processor to assist in its texture. Feeling good about scones.
Was feeling all good about scones until I started working the last of the ingredients in the dough when that old familiar feeling of dread washed over me. That stickiness of the dough and a flashback of failed scones from the past.
I paused for a second or two, debating. Do I want to face the prospect of ugly scones or do I want to have fresh, homemade scones for breakfast this morning (and see the delight and happiness in my Man’s eyes at fresh Cranberry Scones!)? No brainer. Like a woman with a mission, I opened the cabinet that houses my beloved baking pans. With much clatter and commotion of pans clashing and moving about, I pulled out my crutch…my mini scone pan
My mini scone pan
I still have some beautiful, and vibrant fresh cranberries. Do these little waxy, red berries ever go bad? Paired with some homegrown Meyer Lemons – this recipe couldn’t have been more timely. I’ve used this recipe two weekends in a row and it’s good stuff. I’ve tried it with adding turbinado/raw sugar to the tops for texture and/or some sliced almonds. You can substitute dried cranberries for the fresh. It’s a seasonal, tart and fresh tasting scone with a good texture. No dried, crumbly old scones here!
- If using a scone pan, spray the pan with non-stick spray to ensure those scones release easily.
- When you pull the pan out of the oven, let the scones sit in the pan for at least 8-12 minutes before attempting to remove them from the pan (trust me on this).
- Pick through the cranberries and toss any that are too soft or bruised.
- Sprinkling either some turbinado/raw sugar or slivered almonds on the tops of the scones before baking gives it a nice texture/crunch…and it looks pretty!
Makes 16 small-sized scones
2 1/2 cups all-purpose flour
1/2 cup granulated sugar (plus an additional 3 tablespoons IF using fresh cranberries)
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold, unsalted butter cut into small pieces
2 1/2 tablespoons freshly grated Meyer Lemon zest (from about 3 medium-sized lemons)
1 1/4 cups fresh cranberries, coarsely chopped OR 1 1/4 cups dried cranberries
1 large egg
1 large egg yolk
1 cup heavy cream, room temperature
Raw sugar, for scone tops (optional)
Sliced Almonds, for scone tops (optional)
Set oven rack to middle position. Preheat oven to 400 degrees.
In a food processor, pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture has the texture of coarse meal. Transfer mixture to a large bowl.
- If using fresh cranberries: In a small bowl, toss together the fresh cranberries and 3 tablespoons sugar and stir into flour mixture.
- If using dried cranberries: Add and stir into flour mixture.
In another small bowl, lightly beat the egg and egg yolk and stir in the cream. Add the egg mixture to the flour mixture and stir until combined.
- If using the small scone pan: Spray pan/scone wells with non-stick spray. Evenly distribute the dough into each well, for a total of 16. If you have a large cookie scoop, use it for more even proportioned dough. Use your fingertips to push dough to edges of each triangular well.
- Roll out method: Flour working surface and hands. Pat dough into a 1-inch thick round (about 8-inches in diameter) and cut out 16+ rounds with a 2-inch round cutter. Place rounds on a baking sheet about 1-inch apart. Re-work dough scraps.
(Optional) If using raw sugar and/or sliced almonds: Sprinkle desired amount on top of each scone.
Bake for about 15-20 minutes, or until tops are golden.
See additional Teenie Notes above about handling scones fresh out of the oven.
Serve scones warm and store in an airtight container.
Laura (Tutti Dolci) says
I just saw these scones on Pinterest – how beautiful! I love the meyer lemon and cranberry pairing!
donna says
I add some white chocolate chips to my cranberry scones and get rave reviews. Also instead of cream I used buttermilk.
THANKS
Lisa @ Snappy Gourmet says
I think I need a mini scone pan! These look great!
Georgia @ The Comfort of Cooking says
These scones are fabulous, Cristina! I have a big bag of forgotten, frozen cranberries in my freezer that are just begging to be used for these. What a great combination of flavors with the meyer lemon, too. Thanks for sharing!
kita says
These scones look perfect. I love the combination of cranberry and lemon. These look like the perfect bite to wake up to.
Ashley says
I’ve been hooked on scones lately! Lemon and Cranberry are always a brilliant flavor combination, so I’m sure these are as dreamy as they look! xx
Tiffany says
Cool! I’ve never seen a scone pan! 😀 How perfect for such a delicate and lovely scone! Meyer lemons are EVERYwhere these days!
Mindy says
These sound delicious! Anything with Meyer lemons and I’m in! Bet they’re good hot with a little melted butter….
Lemons and Anchovies says
Cristina, I can completely relate to that feeling of dread when you think something has gone wrong with the recipe. It’s an awful feeling, isn’t it? Glad things worked well here. In fact, I would never have guessed that you had any trouble at all. Yours are so pretty! I made cranberry scones a couple of months ago and because of the sticky dough, my scones came out in funky shapes. Methinks I need to pick up a scone pan. 🙂
Patty says
Love this scone recipe and your mini scone pan, how cute is that! I will have to look for one to add to my ever growing collection of baking pans. Ps. My Meyer lemon tree is loaded and I need to harvest some ASAP;-)
thelittleloaf says
I’ve never seen scones made in little triangles like that but they look so perfect. Love the combination of flavours too – I could happily eat a whole plate full of these 🙂
Maureen says
Beautiful scones! I love scones with fruit in them.
Suzi says
These scones look perfectly delicious. What a cool pan you’ve got there also. Now a nice cup of tea and I’m all set. Have a great weekend.
Michelle says
Delicious! I just made biscotti with these lovely add ins. Yum!
Chandra@the plaid and paisley kitchen says
These look soo good!
Lauren says
Looks perfect for a cup of coffee and a foodie mag on a sunday morning!
Jen at The Three Little Piglets says
I need to get one of those pans! I usually roll them by hand, but they don’t look nearly as pretty for company!
Jasmine says
Teenie I’ve never had scones, but Wow! yours look and sound so good. I’m sure it’s wonderful for breakfast but it looks like something you could enjoy anytime of the day.
Eric @ Happy Valley Chow says
I love scones! Definitely will have this recipe…they look scrumptious!
RavieNomNoms says
What an awesome pan!! I love it, these look gorgeous!
Valerie says
Nothing beats homemade scones in the morning. These look scrumptious! (I need to get one of those mini-scone pans.) 😀
5 Star Foodie says
Really pretty and so delicious with all the cranberries and that special sweet & tangy flavor from the meyer lemons!
Windy says
Those look divine. I’d have to eat them all by myself though since the hubs has designated cranberries “not a real food.” I’m so gonna hunt down one of those crutch pans. That looks like it’d make things so much easier!
Lori @ RecipeGirl says
These look absolutely lovely! I’m addicted to Meyer Lemons…
Blog is the New Black says
These sound great but LOOK even better! 🙂