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Cranberry-Meyer Lemon Scones….an Oregon St. Tea Company Signature Recipe


  • 3 cs Self-rising flour
  • 1 t Baking Powder
  • 1/2 t Baking Soda
  • 1/2 c Sugar
  • 1/2 c Butter
  • 1/2 c Dried Cranberries
  • 1 small Zest of Meyer Lemon
  • 1 c Buttermilk



Preheat oven to 400 degrees.

Combine dry ingredients. Cut in butter until mixture resembles coarse cornmeal.

Add zest of Meyer lemon.

Add cranberries.

Mix in ¾ cup buttermilk, adding more if necessary to form dough. Do not over mix.

Turn onto floured work space and knead until easy to handle. (About 4-5 turns)

Pat gently to 1 inch thick.

Cut with small biscuit cutter.

Transfer to parchment lined baking sheet. (Vegetable oil spray works great too)

Brush with egg wash (1 egg combined with 1 tablespoon milk)

Bake 8-10 minutes or until lightly golden.

Glaze with powdered sugar thinned to glazing consistency with Meyer lemon juice.


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