2 tablespoons freshly grated lemon zest (about 3 Meyer lemons or any lemon can be used)
2 1/2 cups flour
1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries (divided)
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold butter, cut into bits
1 1/4 cups fresh cranberries, chopped coarse, or 1 1/4 cups dried cranberries or dried cherries
1 large egg
1 large egg yolk
1 cup whipping cream
Preheat oven to 400°. Line large baking sheet with parchment paper.
With vegetable peeler, remove zest from lemons and chop fine, reserving lemons for another use.
In food processor, pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to large bowl.
In small bowl toss together fresh cranberries and remaining 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.
In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.
On well-floured surface with floured hands, pat dough into 1-inch-thick round (about 8 inches in diameter) and with 2-inch round cutter or rim of glass dipped in flour, cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.
Serve scones warm with creme fraiche or whipped cream.
Scones keep, individually wrapped in plastic wrap and foil, chilled for 1 day or frozen for 1 week.
Makes 16 scones.