These Lemon Cranberry Scones are studded with dried cranberries and finished with a bright lemon glaze — a delightful treat for a cozy Sunday morning or any time you want a fresh-baked pastry with a bright citrus note.
Lemon Cranberry Scones
There’s nothing quite like warm scones pulled fresh from the oven alongside a hot cup of tea or coffee. These scones balance the sweet-tart bite of dried cranberries with fragrant lemon zest and a simple lemon glaze that brightens every bite. If you enjoy baking scones, this recipe adapts well to variations: try swapping the cranberries for dried cherries or stirring in a handful of fresh blueberries for a seasonal change.
Key tips for success: keep the butter well chilled and handle the dough as little as possible. Overworking the dough will make the scones tougher, while cold butter creates the flaky, tender texture you want. If you do not have fresh buttermilk on hand, powdered buttermilk reconstituted to the package directions works perfectly and stores longer in the pantry. For a lighter texture, a blend of whole wheat and white flour is recommended; using all whole wheat can make the scones denser.
How To Freeze Scones
These scones freeze well, whether you freeze them before or after baking. To freeze baked scones: cool completely, place in an airtight container or resealable bag, and freeze for up to one month. Thaw at room temperature for about an hour, then warm in a 300°F oven for 5–10 minutes to refresh the crust.
To freeze unbaked scones: cut the shaped dough into wedges and place them on a parchment-lined baking sheet. Freeze until solid, then transfer the frozen wedges to an airtight container or freezer bag and store for up to three months. Bake directly from frozen, adding 2–5 minutes to the baking time as needed.
Lemon Cranberry Scones
These lemon-scented scones studded with dried cranberries are finished with a simple lemon glaze. Yield: 10 scones. Prep time: 15 minutes. Cook time: 20 minutes. Total time: 35 minutes.
Cals: 193 | Protein: 4.3 g | Carbs: 34 g | Fat: 4.7 g | Fiber: 2.1 g
Course: Breakfast, Brunch — Cuisine: American
Ingredients
- 2 tbsp sugar (for glaze)
- 2 tbsp fresh lemon juice, divided
- 1/2 cup low fat buttermilk
- 1/4 cup sugar
- 1 tbsp lemon zest
- 2 tsp vanilla extract
- 1 large egg
- 2 cups flour (or 1 cup white, 1 cup white whole wheat)
- 1 tbsp baking powder
- 1/2 tsp salt
- 3 tbsp chilled butter, cut into small pieces
- 3/4 cup dried sweet cranberries or dried cherries
Instructions
- Position a rack in the top third of the oven and preheat to 375°F. Line a baking sheet with parchment paper.
- Make the glaze by combining 2 tablespoons sugar with 1 tablespoon lemon juice; set aside so the sugar dissolves and the glaze thickens slightly.
- In a medium bowl, whisk together the buttermilk, remaining lemon juice, 1/4 cup sugar, lemon zest, vanilla extract, and the egg until blended.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Cut the chilled butter into the flour mixture using a pastry blender or two knives until the texture resembles coarse meal with pea-sized bits of butter remaining. The cold butter is what creates flaky layers.
- Gently fold in the dried cranberries or cherries so they are evenly distributed.
- Add the buttermilk mixture and stir just until the dough is moistened. The dough will be sticky; avoid overmixing.
- Turn the dough out onto a lightly floured surface and knead gently with floured hands about four times to bring it together.
- Pat or roll the dough into an 8-inch circle about 3/4 inch thick on the baking sheet. Using a knife, score the circle into 10 wedges without cutting all the way through. This makes it easier to separate the wedges after baking.
- Brush the top of the dough with the lemon glaze prepared earlier.
- Bake until golden brown, 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly, then separate into wedges.
- Serve warm or at room temperature. Scones are best the day they’re baked but can be stored in an airtight container for up to two days.
Notes
This recipe is based on a classic scone technique with a few adjustments to enhance flavor and texture. To keep the scones tender, work the dough minimally and keep all ingredients cold. If you prefer a sweeter glaze, add an additional tablespoon of lemon juice or a tablespoon of milk to thin the glaze and increase the sugar if desired.
Tips and Variations
- For a richer scone, use full-fat buttermilk or replace 1 tablespoon of butter with sour cream.
- Mix in 1/4 cup chopped nuts, such as pistachios or almonds, for added crunch.
- Substitute orange zest and orange juice for a different citrus note.
- If using frozen fruit, do not thaw it before adding to prevent extra moisture.
Storage
Store scones in an airtight container at room temperature for up to two days. For longer storage, freeze according to the instructions above and reheat in a warm oven for the best texture.
Last Step:
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