September 30, 2023

Lemon Cranberry Scones

These Lemon Cranberry Scones studded with dried cranberries are topped with a lemon glaze; a perfect Sunday morning treat.

Lemon Cranberry Scones

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 1 10


  • ▢ 2 tbsp sugar▢ 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 Ultra grain flour, or 1 cup white, 1 cup white whole wheat▢ 1 tbsp baking powder▢ 1/2 tsp salt▢ 3 tbsp chilled butter, must be cold cut into small pieces▢ 3/4 cup dried sweet cranberries or cherries


  • Position rack in top third of oven; Preheat oven to 375F°.Line baking sheet with parchment paper.Make glaze by combining 2 tbsp sugar and 1 tbsp lemon juice.Combine buttermilk, remaining lemon juice, sugar, lemon zest, vanilla, and egg in a medium bowl, stirring with a whisk.Combine flour, baking powder, salt, in a large bowl, stirring with a whisk.Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal.Gently fold in cranberries or cherries.Add buttermilk mixture, stirring just until moist. (dough will be sticky)Place dough onto a floured surface and knead lightly four times with floured hands.Form dough into an 8-inch circle onto baking sheet, about 3/4" thick. Using a knife, cut dough into 10 wedges (do not cut all the way through).
    Brush lemon glaze over dough.Bake until golden, about 18-20 minutes, or until a tester comes out clean.Serve warm or room temperature.

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