If you’re anything like me, you know there’s just something magical about the perfect scone—flaky, tender, with just the right balance of sweet and tangy. That’s why I’m so excited to share this Lemon Cranberry Scones Recipe with you. The bright zing of fresh lemon juice and zest paired with juicy dried cranberries creates a flavor that’s fresh but comforting all at once. I love making these for weekend brunches or when I want to impress guests with something homemade, yet totally doable.
What makes this Lemon Cranberry Scones Recipe really stand out is how effortlessly it brings together simple pantry ingredients in a way that tastes special and looks inviting. The lemon glaze brushed on top adds that extra sparkle and sweetness that gets everyone reaching for seconds. Plus, it’s a recipe that you can customize easily, so you’ll find it becoming a go-to at your kitchen table, just like it is in mine.
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have everything on hand to make these scones.
- Bright Flavor: The lemon and cranberries make each bite tangy and sweet, perfect for breakfast or tea time.
- Easy Preparation: This recipe is straightforward enough for beginners, but impressive enough to serve to guests.
- Versatile and Customizable: Swap cranberries for cherries, or adjust sweetness to your taste with ease.
Ingredients You’ll Need
Each ingredient here has a job that helps make these Lemon Cranberry Scones come out tender, flavorful, and perfectly golden. From the tang of buttermilk to the zing of fresh lemon zest, they work together beautifully. When shopping, look for fresh lemons and good quality dried cranberries for the best taste.
- Sugar: Two types are used—a bit for baking and a bit for the glaze to give a lovely shine and sweetness.
- Fresh lemon juice: Divided between the dough and the glaze to maximize that bright lemon flavor.
- Low fat buttermilk: Adds tenderness and a subtle tang—if you don’t have buttermilk, you can make a quick substitute with milk and lemon juice.
- Lemon zest: Packs concentrated citrus flavor—don’t skip this for the best lemon punch.
- Vanilla extract: Softens the tartness and rounds out the flavors deliciously.
- Large egg: Helps bind the dough and adds richness.
- Ultra grain flour: Or a mix of white and whole wheat flour—for the perfect scone crumb.
- Baking powder: Your scones’ lift agent—freshness here matters.
- Salt: Balances the sweetness and boosts all the flavors.
- Chilled butter: The secret to flaky scones—needs to be cold and cut into small pieces to work its magic.
- Dried sweet cranberries or cherries: I recommend sweet cranberries for their classic tart-sweet pop.
Variations
One of the things I really enjoy about this Lemon Cranberry Scones Recipe is how easy it is to tweak. I’ve played around with different berries and even added a little orange zest to switch things up—feel free to make this your own and experiment to find your family’s favorite spin.
- Switch the fruit: Try dried cherries or blueberries if cranberries aren’t your thing—I’ve found cherries add a lovely deeper sweetness.
- Go gluten-free: Use a gluten-free flour blend to make this recipe gluten-free, but note it might affect texture a bit.
- Add nuts: Toasted pecans or walnuts stirred in add a nice crunch that my family adores.
- Make it vegan: Swap the butter for coconut oil and use a flax egg to keep that tender crumb.
How to Make Lemon Cranberry Scones Recipe
Step 1: Prep Your Oven and Ingredients
Start by positioning your oven rack in the top third and preheating it to 375°F. Line a baking sheet with parchment paper—trust me, it makes cleanup a breeze. Then, mix together 2 tablespoons of sugar with 1 tablespoon of fresh lemon juice to create that shiny glaze you’ll brush on later. Setting these steps first keeps everything moving smoothly once you start mixing the dough.
Step 2: Combine the Wet Ingredients
In a medium bowl, whisk together the buttermilk, remaining 1 tablespoon lemon juice, sugar, lemon zest, vanilla extract, and the egg. The buttermilk might clump slightly at first but keep whisking until it’s smooth. This mixture is going to add moisture and that lovely tang that makes these scones unforgettable.
Step 3: Mix the Dry Ingredients and Cut in the Butter
In a large bowl, combine the flour, baking powder, and salt. Stir them evenly to make sure every bite rises properly. Next, add your chilled, diced butter and use a pastry blender or two knives to cut it into the flour mixture. You want to reach a consistency that looks like coarse meal with pea-sized chunks of butter still visible. This bit makes the scones flaky, so don’t skip the “cutting-in” step or using cold butter.
Step 4: Fold in Cranberries and Add Wet Ingredients
Gently fold in the dried cranberries or cherries, spreading them evenly throughout the flour mixture. Then pour in your buttermilk mixture and stir just until the dough is moist—don’t overmix! The dough will be sticky and shaggy, which is exactly what you want for tender scones.
Step 5: Shape Your Dough and Prepare for Baking
Turn the sticky dough onto a floured surface and gently knead it four times with well-floured hands to bring it all together. Then pat it into an 8-inch circle, about ¾ inch thick, right on your prepared baking sheet. Use a sharp knife to lightly score the dough into 10 wedges, but don’t cut all the way through—this helps the scones stay together while baking. Brush the lemon glaze over the top to get a beautiful golden sheen.
Step 6: Bake and Enjoy
Bake your scones on the top rack for about 18-20 minutes or until golden and a toothpick inserted into the center comes out clean. That fresh citrus scent will fill your kitchen and signal that it’s time to enjoy! Serve them warm or at room temperature. Honestly, they’re really hard to resist fresh from the oven, warm with a little butter or clotted cream.
Pro Tips for Making Lemon Cranberry Scones Recipe
- Keep Butter Cold: I always chill my butter chunks again if they start to soften—this keeps scones flaky, not greasy.
- Don’t Overmix: Stir the dough just until combined; overworking makes scones tough, and that’s the opposite of what you want.
- Use Fresh Lemons: Fresh zest and juice really make the lemon flavor pop far better than bottled lemon juice.
- Scoring Instead of Cutting: Scoring saves time and makes your scones easier to separate without breaking their soft crumb.
How to Serve Lemon Cranberry Scones Recipe
Garnishes
I love to keep it simple with just a dusting of powdered sugar or a light drizzle of honey on my scones. Sometimes, I’ll add a little dollop of clotted cream or whipped cream because it pairs amazingly well with the citrusy tang and sweet cranberries. Fresh lemon zest sprinkled on top after baking adds a fragrant final touch that always gets compliments.
Side Dishes
These scones go perfectly with a cup of freshly brewed tea or coffee for a leisurely morning. I’ve also enjoyed them alongside fresh fruit salads or even a light yogurt parfait to round out a brunch spread. When I’m serving a crowd, I set out jams and preserves so everyone can customize their scones.
Creative Ways to Present
For special occasions, arranging these scones on a tiered serving tray dressed with lemon slices and fresh cranberries instantly elevates the presentation. I’ve found that wrapping individual scones in wax paper tied with twine makes for a sweet party favor or picnic treat. Don’t be afraid to play around with colorful plates or seasonal flowers to brighten up your table.
Make Ahead and Storage
Storing Leftovers
I usually store leftover scones in an airtight container at room temperature for up to two days. If I need them to last longer, I pop them in the fridge wrapped well in plastic wrap, but honestly, they’re best fresh or within the first day or two. When refrigerated, they might lose a bit of their original tenderness but are still yummy.
Freezing
One of the best things about this Lemon Cranberry Scones Recipe is that it freezes beautifully. Just wrap individual scones tightly in plastic wrap and then place them in a freezer bag. I’ve thawed them overnight in the fridge and then warmed them gently the next day for a quick breakfast or snack.
Reheating
To bring leftover or frozen scones back to life, I pop them in a 300°F oven for 5-7 minutes. This helps them regain a bit of their original crispness without drying them out. If you’re in a hurry, microwaving for 15 seconds works too, but I prefer the oven method for texture.
FAQs
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Can I use frozen cranberries instead of dried cranberries in this recipe?
It’s best to stick with dried cranberries for this Lemon Cranberry Scones Recipe, as frozen cranberries contain a lot of moisture. Using frozen could make the dough too wet and affect the scone’s texture and baking time. If you want to use fresh or frozen berries, consider adjusting the flour slightly and handling the dough more gently to avoid sogginess.
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What can I substitute for buttermilk in this recipe?
You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for 5-10 minutes. This acidity reacts with the baking powder to help give the scones their lift and tender crumb, so I recommend not skipping this step or using straight milk.
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How do I ensure my scones are flaky and not tough?
The key is to keep the butter cold and to handle the dough as little as possible. Also, avoid overmixing once you add the wet ingredients. When you “cut in” the butter into the flour, aim for coarse pea-sized bits rather than fully blended butter—that creates those delightful flaky layers.
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Can I make this recipe dairy-free?
Absolutely! Substitute the buttermilk with a combination of dairy-free milk and lemon juice to mimic acidity, and swap the butter for a firm plant-based butter or coconut oil chilled and cut into pieces. The texture will be slightly different, but it still makes a delicious scone.
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What’s the best way to store leftover scones?
Store scones in an airtight container at room temperature for up to two days or freeze them wrapped individually for longer storage. Just reheat in a warm oven before serving to bring back their fresh-baked charm.
Final Thoughts
I absolutely love how this Lemon Cranberry Scones Recipe comes together in under 40 minutes and yet feels like a special occasion treat. Each time I make them, the kitchen fills with that incredible lemon aroma, and my family can’t wait to dig in. Whether you’re a beginner baker or a seasoned pro, these scones are a perfect way to brighten up your mornings or your afternoon coffee break. I truly hope you give them a try—you’ll enjoy every tangy, tender bite as much as I do!
Print
Lemon Cranberry Scones Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10 servings
- Category: Breakfast, Snack, Baking
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
These Lemon Cranberry Scones combine the bright, tangy flavor of fresh lemon with sweet dried cranberries for a delicious, tender treat. Made with a blend of ultra grain flour and buttermilk, these scones are lightly glazed with a lemon-sugar mixture for a perfect balance of sweet and citrusy notes. Ideal for breakfast or an afternoon snack, they bake up golden and flaky with a moist interior.
Ingredients
Glaze
- 2 tbsp sugar
- 1 tbsp fresh lemon juice
Wet Ingredients
- 2 tbsp fresh lemon juice (remaining after glaze)
- 1/2 cup low fat buttermilk
- 1/4 cup sugar
- 1 tbsp lemon zest
- 2 tsp vanilla extract
- 1 large egg
Dry Ingredients
- 2 cups Ultra grain flour (or 1 cup white flour and 1 cup white whole wheat flour)
- 1 tbsp baking powder
- 1/2 tsp salt
Add-ins
- 3 tbsp chilled butter, cut into small pieces
- 3/4 cup dried sweet cranberries or cherries
Instructions
- Prepare Oven and Baking Sheet: Position the oven rack in the top third of the oven and preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and provide an easy cleanup.
- Make Lemon Glaze: In a small bowl, combine 2 tablespoons of sugar with 1 tablespoon of fresh lemon juice. This glaze will be brushed over the scones before baking to add a sweet, citrusy shine.
- Mix Wet Ingredients: In a medium bowl, whisk together the buttermilk, remaining 2 tablespoons lemon juice, 1/4 cup sugar, lemon zest, vanilla extract, and the egg until well incorporated. This mixture will add moisture and flavor to your scones.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Cut in Butter: Add the chilled, cut butter pieces to the dry ingredients. Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles coarse meal with pea-sized chunks, which will create a tender, flaky texture in the scones.
- Add Dried Fruit: Gently fold in your dried cranberries or cherries, evenly distributing them throughout the flour and butter mixture for bursts of sweetness.
- Combine Wet and Dry Mixtures: Pour the buttermilk mixture into the flour mixture, stirring just until the dough is moistened. The dough will be sticky—avoid overmixing to keep the scones tender.
- Knead Dough: Turn the sticky dough out onto a lightly floured surface and knead it gently four times using floured hands. This step develops the scones’ structure without toughening them.
- Shape and Score Dough: Form the dough into an 8-inch diameter circle roughly 3/4 inch thick on the prepared baking sheet. Using a knife, cut the circle into 10 wedges, being careful not to cut all the way through the dough so the scones stay connected during baking.
- Apply Glaze: Brush the lemon glaze evenly over the top of the dough to give the scones a lovely golden color and a tangy finish once baked.
- Bake: Place the baking sheet in the preheated oven and bake for about 18-20 minutes or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
- Serve: Allow the scones to cool slightly, then serve warm or at room temperature for the best flavor and texture.
Notes
- This recipe is a modification of a basic scone recipe adapted from Cooking Light magazine.
- Use chilled butter to achieve the flakiest texture in your scones.
- The dough will be sticky; handle it gently to avoid tough scones.
- You can substitute dried cherries for cranberries for a different but similarly sweet flavor.
- Storing scones in an airtight container will keep them fresh for up to 2 days.
- For extra zest, sprinkle additional lemon zest on top before baking if desired.
Nutrition
- Serving Size: 1 scone
- Calories: 180 kcal
- Sugar: 9 g
- Sodium: 220 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
