• Ingredients: 22
  • Serves: 16

Meyer lemon cranberry scones with accompaniment: crème fraîche or whipped cream.


For quiche pastry

  • 1 1/4 cup all-purpose flour
  • 1 stick unsalted chilled butter
  • 1/4 tbsp. salt
  • 4 tbsps. ice water

For filling

For garnish

  • 1 lpound fresh tuna, cut in small, uniform pcs.
  • 1 cup white wine
  • 1 cup water
  • 1 tsp. whole black peppercorns
  • 3 allspice berries
  • 4 tomatoes peeled, seeded and small dice
  • 3 tbsps. capers
  • 1 bunch watercress
  • fresh chives

For the honey vinaigrette

To serve

  • Salad leaves such as frisée or lamb’s lettuce


  1. Step 1 With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.
  2. Step 2 In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.

    For this step you will need

  3. Step 3 In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture.
  4. Step 4 In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.

    For this step you will need

  5. Step 5 On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary.
  6. Step 6 Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.
  7. Step 7 Serve scones warm with crème fraîche or whipped cream. Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.

    For this step you will need