so many requests for the recipe, I am posting it here, so everyone
can get it. Okay, fine, I had one request, but I did want to post
it anyway. They were good, just probably not on my New Years diet plan...
Oven: 375 degrees F bake 15 minutes, use parchment paper
2 Tbsp sugar
2 Tbsp meyer lemon juice (if you have other lemons, you may have to cut down. These have a lighter, sweeter flavor than the std commercial ones.
3 c all purpose flour
1 c sugar
1 Tbsp baking powder
1 tsp salt
2 Tbsp meyer lemon zest, finely grated
3/4 c (1 1/2 sticks) unsalted chilled butter (or salted, but cut down salt)
2 c fresh cranberries (you can substitute dried at 1 cup)
1/2 c pecans, coarse chopped
1/2 c skim milk
1 Tbsp lemon juice
Mix together really well-flour, sugar, salt, baking powder, lemon zest in large bowl.
Chop up butter into small chunks, and mix in the flour mixture with your fingers (or pastry cutter). Work it until the dough turns to a corn-meal-type consistency. Then add cranberries and pecans, lightly blend until distributed. Add milk and 1 Tbsp lemon juice. Mix together with fork, until dough comes together in a large clump,
and add additional milk if needed. Roll into a ball, then flour the counter and roll
out. I cut with a round cookie cutter, around 3 inch diameter. Lay out on parchment paper, and bake for 15 minutes, until lightly brown. What I do is, half way through the baking, pull them out and glaze them. If you glaze too early, the glaze kind of burns on the cookie sheet and around the scone edges. Not a big deal, but you can avoid by glazing after 10 minutes or so. I also add more glaze once they come out of the oven.