When life hands you, Meyer Lemons, bake up a batch of these easy to make Pistachio Cranberry Meyer Lemon Scone with a Meyer Lemon Glaze. Your friends and family will love them!
A Meyer lemon scone is without a doubt one of the most delicious scones you’ll ever make, not to mention how insanely easy there are!
Now you know from my last post that I love Meyer Lemons, and that my philosophy is “when life gives you Meyer Lemons, you have to bake” it’s just that simple!
With my easy to make scone recipe that very adaptable, you’ll be baking scones on a regular basis for your family and friends. And believe me, there is no better way to show off your culinary skills than with freshly baked scones!
If you’ve tried my Meyer Lemon Scone or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram @chefdenniseats and @chefdennistravels, Twitter and Facebook.
You might also like my round up of my favorite Meyer Lemon Recipes!
Meyer Lemon Scone with Pistachio's and Cranberries
- 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
- ½ cup heavy cream
- ½ cup Greek yogurt
- ½ cup salted pistachios
- ¾ cup dried cranberries
- 1½ cup confectioners’ sugar
- 3 Meyer lemons juice only
- Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
- In the bowl of a food processor add in the flour, baking powder, salt, sugar and lemon zest, pulse to blend.
- Add the cubes of butter and pulse until the butter has been cut into the mixture, it should like coarse grains of sand.
- In a small bowl, mix together the yogurt, cream, Meyer lemon juice and vanilla until combined.
- Add to the flour mixture and mix with a spoon until the mixture just starts to come together. (Do not over mix)
- Add the cranberries, and pistachios, mix just enough to incorporate.
- Form the mixture into a ball and place on the parchment paper.
- Use your hands to form the dough into a large circle and flatten about one inch thick.
- Cut the scones into 8 pieces and separate on your baking sheet*
- Brush the finished scones with a little cream or milk to get good color as they bake
- Bake for 15-20 minutes, or until a deep golden brown in color. Transfer to a wire rack to cool.
- Mix Meyer lemon juice and zest with confectioners’ sugar until smooth, allow to set for a few minutes before using.
- Spoon glaze over scones, smoothing over the scone with the bottom of the spoon.
- 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!
- * Separating the scones into individual portions you get more crunchy exterior, which is the best part of the scone.