Cranberry Lemon Scones

Today’s post: Refreshing Cranberry Lemon Scones.  A little tart and a little sweet and perfect for your holiday (or anytime) table.

 …I was thinking that gratitude is too much absent in our lives now, and we need it back, even if it only takes the form of acknowledging the blue of a bowl against the red of cranberries. -Elizabeth Berg

INGREDIENTS

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• 2.5 cups flour
• 1 Tbsp baking powder
• A ½ tsp baking soda½ tsp salt
• ½ Cup cold butter, cubed
• ½ Cup sugar
• 1 Cup milk
• 2 Tbsp fresh squeezed lemon juice
• Zest of 1 medium lemon (approx. 2 tsp)
• ¾ Cup fresh or frozen cranberries
• 1 egg beaten
• 2 tsp milk

DIRECTIONS

1. Preheat oven to 400 degrees
2. Place flour, baking soda, baking powder, salt and butter in a food processor and pulse until it resembles coarse crumbs. Alternatively, you can cut the butter into the dry ingredients with a pastry blender.
3. Dump the mixture into a large bowl. Mix the milk and 2 tbsp lemon juice and let stand 5 minutes.
4. Add the sugar to the dry ingredients, then stir in the lemon zest.
5. Make a well in the center and add the milk, stir just until combined, then fold in the cranberries.
6. Turn out onto a floured surface or large sheet of parchment paper.
7. Press out into a 9-inch circle, then cut into 8 wedges with a sharp knife or pizza cutter.
8. Place wedges on a parchment-lined (or a reusable Silpat) baking sheet with a 1-inch room between them.
9. Mix egg and 2 tsp of milk and brush over scones.
10. Place in the oven and bake 20 minutes or until golden brown. Remove from the oven to a cooling rack. Allow to cool about 10 minutes.
11. Then mix the powdered sugar and 2 tbsp lemon juice. Drizzle over the scones and serve.

SALVAGE TIP – Be careful so you don’t overwork your dough.  Here are some more scone baking tips.

No matter if you are a sweet eater or not, we think you will love these scones.  Plus, you could serve these for afternoon tea.  They also would be great for a Christmas morning breakfast or to give as gifts during the holiday season.

So tell us, what is your favorite holiday ingredient?  

MORE PLEASE

Before you go into the kitchen to bake these tasty treats here are a few more posts we think you will enjoy:

• Chocolate Chip Pumpkin Bread
• Mini Pumpkin Cheesecake Sandwich Cookies
• Mini Spiced Gingerbread Loaves

Thanks for stopping by today.  Our goal is to help make the most with whatever you have by sharing budget-friendly, time-saving, homemade, and reusing/DIY ideas for all parts of your home life.  If you enjoyed this post, we would appreciate a share on any social media: Instagram, Facebook, and Pinterest.  Plus, don’t forget to follow us as we share even more ideas on each account.

Yield: 8

Cranberry Lemon Scones

Print

These delicious cranberry lemon scones are great for a sweet and tart treat.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

• 2.5 cups flour
• 1 Tbsp baking powder
• A ½ tsp baking soda½ tsp salt
• ½ Cup cold butter, cubed
• ½ Cup sugar
• 1 Cup milk
• 2 Tbsp fresh squeezed lemon juice
• Zest of 1medium lemon (approx. 2 tsp)
• ¾ Cup fresh or frozen cranberries
• 1 egg beaten
• 2 tsp milk
• For the drizzle:
• ½ Cup powdered sugar
• 2 Tbsp fresh squeezed lemon juice

Instructions

1. Preheat oven to 400 degrees
2. Place flour, baking soda, baking powder, salt and butter in a food processor and pulse until it resembles coarse crumbs.
3. Alternatively, you can cut the butter into the dry ingredients with a pastry blender.
4. Dump the mixture into a large bowl. Mix the milk and 2 tbsp lemon juice and let stand 5 minutes.
5. Add the sugar to the dry ingredients, then stir in the lemon zest.
6. Make a well in the center and add the milk, stir just until combined, then fold in the cranberries.
7. Turn out onto a floured surface or large sheet of parchment paper.
8. Press out into a 9-inch circle, then cut into 8 wedges with a sharp knife or pastry blender.
9. Place wedges on a parchment-lined (or a reusable Silpat) baking sheet with a 1-inch room between them.
10. Mix egg and 2 tsp of milk and brush over scones.
11. Place in the oven and bake 20 minutes or until golden brown. Remove from the oven to a cooling rack. Allow to cool about 10 minutes.
12. Then mix the powdered sugar and 2 tbsp lemon juice. Drizzle over the scones and serve.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Top Rated Zulay Premium Quality Metal Lemon Lime Squeezer - Manual Citrus Press Juicer
• 
  Paula Deen 46630 Pantryware Melamine Mixing Bowl Set, 3-Piece, Striped Red, Large,
• 
  OXO Good Grips Stainless Steel Bladed Dough Blender and Cutter
• 
  Wilton Industries Perfect Results Mega Cooling Rack, Black
• 
  OXO Good Grips Silicone Basting & Pastry Brush - Small
• 
  Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2" (Renewed)

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 356Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 56mgSodium: 525mgCarbohydrates: 54gFiber: 2gSugar: 20gProtein: 6g

This data was provided and calculated by Nutritionix on 11/11/2019

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