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Lemon Cranberry Scones Recipe

Lemon Cranberry Scones

iamwinfred
Bright lemon zest meets tart dried cranberries in a buttery, flaky dough, then everything gets finished with a tangy lemon glaze. These scones strike a real balance—they are sturdy enough to hold their shape, yet tender inside, with pockets of tart cranberry in almost every bite. Ready in about 40 minutes from start to finish, they're festive enough for a holiday brunch, yet simple enough for a random Tuesday.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, Brunch, Snack
Cuisine American
Servings 8 scones
Calories 320 kcal

Equipment

  • Large mixing bowl
  • Pastry cutter
  • Microplane zester For zesting lemons
  • Bench scraper
  • Whisk
  • Measuring cups
  • Parchment paper
  • Baking sheet
  • Wire cooling rack
  • Sharp knife For cutting dough wedges

Ingredients
  

  • 3 cups all-purpose flour 360g
  • 1/2 cup granulated sugar 100g
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon lemon zest from about 2 lemons
  • 3/4 cup cold unsalted butter 1 1/2 sticks, 170g, cubed
  • 3/4 cup dried cranberries sweetened, 90g
  • 1 cup cold buttermilk 240ml
  • 1 large egg
  • 1 teaspoon vanilla extract 5ml
  • 2 tablespoons heavy cream 30ml, for brushing; milk can substitute
  • turbinado sugar for topping

For the Lemon Glaze

  • 1 cup powdered sugar 120g
  • 2-3 tablespoons fresh lemon juice 30-45ml

Instructions
 

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Stir in lemon zest until evenly distributed.
  • Add cold cubed butter to flour mixture. Use a pastry cutter or fingertips to work butter in until mixture resembles coarse crumbs with some pea-sized butter pieces still visible.
  • Add dried cranberries and toss gently with hands or a spoon to distribute evenly throughout the dry mixture.
  • In a separate bowl, whisk together cold buttermilk, egg, and vanilla extract until smooth.
  • Pour wet ingredients into dry mixture and stir gently with a spatula just until a shaggy dough forms. Do not overmix.
  • Turn dough onto a lightly floured surface. Gently pat into an 8-inch (20cm) circle about 1 inch (2.5cm) thick. Cut into 8 wedges with a bench scraper or sharp knife.
  • Transfer wedges to prepared baking sheet, leaving about 1 inch (2.5cm) space between each. Brush tops with heavy cream and sprinkle generously with turbinado sugar.
  • Bake for 18-20 minutes until tops are golden brown and a toothpick inserted in center comes out clean.
  • Let scones cool on the pan for 5 minutes, then transfer to a wire rack to cool for another 10 minutes.
  • Whisk together powdered sugar and fresh lemon juice until smooth and pourable. Drizzle glaze over slightly warm scones and let set for a few minutes before serving.

Notes

  • Keep everything cold: Freeze your butter for 10 minutes before cubing. Cold butter is essential for flaky, tender scones.
  • Don't overwork the dough: Mix just until it comes together in a shaggy mass. Overmixing develops gluten and results in tough scones.
  • Chill shaped scones: For best results, chill the cut wedges for 15 minutes before baking to help them hold their shape.
  • Buttermilk substitute: Add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let sit 5-10 minutes until thickened.
  • Make ahead: Shape scones and refrigerate overnight, or freeze unbaked for up to 3 months. Bake frozen scones straight from the freezer, adding 3-5 extra minutes.
  • Variations: Add 1/2 cup white chocolate chips, swap cranberries for fresh or frozen (chopped in half), or use orange zest instead of lemon.
  • Storage: Store unglazed scones in an airtight container at room temperature for up to 2 days. Refrigerate glazed scones for up to 4 days.
  • Reheating: Reheat baked scones in a 300°F (150°C) oven for about 8 minutes to re-crisp the edges.
  • Freezing tip: Freeze unbaked scones on a tray until solid, then transfer to a freezer bag. No need to thaw before baking.
  • Glaze consistency: For a thicker glaze, use 2 tablespoons lemon juice; for a thinner drizzle, use 3 tablespoons.

Nutrition

Serving: 1sconeCalories: 320kcalCarbohydrates: 47gProtein: 5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 55mgSodium: 280mgPotassium: 85mgFiber: 1gSugar: 22gVitamin A: 8IUVitamin C: 6mgCalcium: 10mgIron: 8mg
Keyword breakfast pastry, citrus scones, easy scone recipe, holiday brunch, lemon cranberry scones
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