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
Scale
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
