Meyer Lemon Cranberry Scones Recipe

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finely grated Zest from 2 Meyer Lemons

2 1/2 c (370g) All-purpose Flour

1/2 c (100g) Sugar

1 T (15g) Baking Powder

1/2 t (3g) Sea Salt

6 T (90g) unsalted Butter, cold

1 1/4 c Dried Cranberries (we used a dried orange-cranberry - delicious)

1 lrg Egg

1 lrg Egg Yolk

1 c (240 ml) Heavy Cream (if your cream is extra thick you may need a touch more)

juice from 2 Meyer Lemons (@ 1/4c)

1/4 c Sugar

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