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Picture of Meyer Lemon And Fresh Cranberry Scones
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3313 kcal 166 %
  • Fat 170 g 261 %
  • Saturated 102 g 508 %
  • Carbs 417 g 139 %
  • Fiber 20 g 81 %
  • Protein 49 g 98 %
  • Cholesterol 822 mg 274 %
  • Sodium 2160 mg 90 %
  • Calcium 1321 mg 132 %
  • Magnesium 109 mg 26 %
  • Potassium 784 mg 17 %
  • Iron 19 mg 103 %
  • Zinc 4 mg 37 %
  • Phosphorus 2048 mg 293 %
  • Vitamin A 1710 µg 190 %
  • Vitamin C 14 mg 15 %
  • Thiamin (B1) 3 mg 216 %
  • Riboflavin (B2) 2 mg 185 %
  • Niacin (B3) 20 mg 124 %
  • Vitamin B6 0 mg 35 %
  • Folate equivalent (total) 971 µg 243 %
  • Vitamin B12 1 µg 54 %
  • Vitamin D 6 µg 38 %
  • Vitamin E 10 mg 67 %
  • Vitamin K 30 µg 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Meyer Lemon And Fresh Cranberry Scones

Ingredients

  • 1 1/2 tablespoons freshly grated lemon zest (from about 2 lemons; preferably Meyer)
  • 2 1/2 cups all-purpose flour
  • 1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
  • 1 1/4 cups fresh cranberries, chopped coarse, or 1 1/4 cups dried cranberries, if you insist
  • 1 large egg
  • 1 large egg yolk
  • 1 cup heavy cream
  • Accompaniment: creme fraiche or whipped cream

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