I’m so excited to share this Lemon Cranberry Scones Recipe with you! These scones are a delightful balance of tart lemon and sweet cranberries, making them perfect for breakfast, brunch, or a cozy afternoon snack. I love how the bright lemon zest and juice really awaken your taste buds while the cranberries add just the right pop of sweetness and chewiness.
When I first tried this recipe, it became an instant favorite with my family. The flaky texture combined with that zesty lemon glaze makes every bite feel special but without being complicated. Whether you’re enjoying them fresh from the oven or with a cup of tea later in the day, you’ll find that this Lemon Cranberry Scones Recipe is super rewarding to bake and even more rewarding to eat.
Why You’ll Love This Recipe
- Bright and Zesty Flavor: The fresh lemon juice and zest create a lively citrus punch that perfectly complements tart cranberries.
- Simple Ingredients: You probably have everything in your kitchen already, making it easy to whip up anytime.
- Flaky, Tender Texture: Chilled butter and careful mixing create those perfect layers you expect in scones.
- Perfect for Any Occasion: Whether it’s a casual breakfast or a holiday brunch, these scones always impress.
Ingredients You’ll Need
Each ingredient in this Lemon Cranberry Scones Recipe plays an important role in getting that perfect texture and flavor. The mix of whole grain and white flour gives a nice crumbly bite, and the buttermilk adds tang and tenderness.
- Sugar: Adds mild sweetness without overpowering the refreshingly tart lemon and cranberries.
- Fresh Lemon Juice: Essential for that bright, natural lemon flavor—make sure it’s fresh for best taste.
- Low Fat Buttermilk: Provides acidity that reacts with baking powder to give rise and that tender crumb.
- Lemon Zest: Boosts the citrus aroma and flavor beyond just the juice.
- Vanilla Extract: Adds depth and warmth to balance the lemon’s zing.
- Large Egg: Binds ingredients together and helps with structure.
- Ultra Grain Flour (or mix of white and whole wheat): Offers a wholesome texture and a bit more fiber.
- Baking Powder: Leavens the scones for lightness.
- Salt: Enhances all flavors and balances sweetness.
- Chilled Butter: Cut into small pieces to create flaky layers when baked.
- Dried Sweet Cranberries or Cherries: Provide a chewy, tart contrast that bursts with every bite.
Variations
I love how versatile this Lemon Cranberry Scones Recipe is, so I usually tweak it depending on the season or what I have on hand. Feel free to swap in your favorite dried fruit or add some nuts for extra texture — the base recipe is very forgiving!
- Use Dried Cherries or Blueberries: I substituted dried cherries once, and my family went crazy over their slightly richer flavor.
- Add Chopped Nuts: Walnuts or pecans add a lovely crunch and pair amazingly with the lemon and cranberry notes.
- Gluten-Free Version: Try using a gluten-free flour blend; just note the dough might be a bit more delicate.
- Make It Vegan: Swap the egg with a flax egg and use a dairy-free buttermilk alternative for a vegan-friendly treat.
How to Make Lemon Cranberry Scones Recipe
Step 1: Prep Your Oven and Glaze
Start by positioning your oven rack in the top third and preheating to 375°F. This ensures even baking with a nicely browned top. Line your baking sheet with parchment paper to prevent sticking and make cleanup a breeze. While the oven warms, mix together 2 tablespoons sugar and 1 tablespoon fresh lemon juice for the glaze—you’ll brush this over the scones right before baking for that irresistible shine and extra lemon zing.
Step 2: Mix Wet Ingredients
In a medium bowl, whisk together the buttermilk, remaining 1 tablespoon lemon juice, sugar, lemon zest, vanilla extract, and the egg. This mixture is fragrant and velvety, and it adds moisture and flavor to your scones. I find that whisking thoroughly at this stage helps to evenly distribute the lemon zest and sugar, so every bite bursts with flavor.
Step 3: Combine Dry Ingredients and Cut in Butter
In a large bowl, whisk together the flour, baking powder, and salt. Make sure to break up any lumps for a smooth dough. Then cut in the chilled butter pieces using a pastry blender or two knives, until the mixture looks like coarse meal with small pea-sized bits of butter. This step is essential for flaky scones — the cold butter creates little pockets of steam while baking, giving that tender crumb texture I love.
Step 4: Add Cranberries and Combine Dough
Gently fold the dried cranberries (or cherries) into the flour and butter mix. Then pour in the buttermilk mixture and stir just until the dough is moist. It will be a bit sticky—that’s exactly what you want! Overmixing can make your scones tough, so be gentle but thorough.
Step 5: Shape and Cut the Scones
Turn the dough out onto a floured surface and knead it lightly about four times with floured hands. Form the dough into an 8-inch circle about 3/4-inch thick on your prepared baking sheet. Use a knife to cut the dough into 10 wedges, cutting almost through but leaving the wedges connected. This technique allows the scones to bake evenly and makes it easy to break them apart warm from the oven.
Step 6: Glaze and Bake
Brush the lemon glaze over the entire dough circle. The sugar in the glaze caramelizes during baking for a slightly crisp, glossy finish. Bake for about 18-20 minutes or until golden and a tester comes out clean. I usually check at 18 minutes to avoid overbaking—watch your oven as times can vary!
Pro Tips for Making Lemon Cranberry Scones Recipe
- Keep Butter Cold: Always use chilled butter cut into small pieces and work quickly to avoid melting it into the dough.
- Don’t Overmix: Stir the dough just until combined for tender, flaky scones rather than tough ones.
- Cut Scones Without Separating: Leaving the wedges attached during baking helps them rise evenly and makes serving easier.
- Use Fresh Lemon Zest and Juice: It makes a huge difference in flavor, so avoid bottled lemon juice or pre-grated zest.
How to Serve Lemon Cranberry Scones Recipe
Garnishes
I usually keep it simple with a light dusting of powdered sugar or an extra brush of lemon glaze when serving. Sometimes, I spread a little softened butter or clotted cream on warm scones—it’s a pure treat that brings out the tangy cranberry and citrus notes beautifully.
Side Dishes
These scones are fantastic paired with fresh fruit salad or a dollop of yogurt for a refreshing morning meal. They also go delightfully well with a strong cup of coffee or fragrant herbal tea to balance the zesty sweetness.
Creative Ways to Present
For special occasions, I’ve arranged these scones in a circular pattern on a decorative platter and added fresh lemon slices and sprigs of mint around the edges. It instantly makes your breakfast or brunch table look elegant and inviting!
Make Ahead and Storage
Storing Leftovers
I like to keep leftover scones in an airtight container at room temperature for up to 2 days. They hold their texture well, but if you want to maintain freshness longer, refrigerating is also an option—just bring them back to room temp or warm slightly before serving.
Freezing
You can freeze unbaked scones after shaping and cutting by wrapping the entire tray tightly in plastic wrap and foil. When you want to bake, just pop them straight into a preheated oven, adding a few extra minutes to the baking time. This is a great trick I discovered for quick fresh scones anytime.
Reheating
To reheat leftover or frozen scones, I use a warm oven (around 300°F) for 5-8 minutes to refresh their flakiness. Microwaving is quicker but sometimes makes them a bit chewy, so I prefer the oven method for the best texture.
FAQs
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Can I use fresh cranberries instead of dried for the Lemon Cranberry Scones Recipe?
Fresh cranberries can be very tart and release more moisture, which might affect the dough consistency. If you want to try fresh, consider lightly sautéing them with a bit of sugar to soften and reduce moisture first. Dried cranberries are preferred for texture and balanced sweetness in this recipe.
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What’s the best way to get flaky scones?
The key is to keep the butter cold and cut it into small pieces so that when baked, the butter melts and creates steam pockets. Also, avoid overmixing the dough to keep it light and tender. Handling the dough gently and minimal kneading help maintain the flakiness.
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Can I make the dough ahead of time?
Yes! You can prepare the dough, shape it into the circle, and cover it tightly with plastic wrap, then refrigerate for up to 24 hours before baking. Keep in mind that chilled dough might need a few extra minutes baking time.
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How do I know when the scones are done baking?
Look for a golden brown top and edges, and insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, they’re ready. The scones should feel firm to the touch but still tender inside.
Final Thoughts
This Lemon Cranberry Scones Recipe has truly become one of my go-to treats whenever I want something comforting yet fresh. I love sharing them with friends because they’re guaranteed to brighten any morning or afternoon. Give this recipe a try—you’ll enjoy the sunny lemon notes and sweet bursts of cranberries as much as I do, and I bet it’ll quickly become a favorite in your baking rotation, too!
Print
Lemon Cranberry Scones Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
These Lemon Cranberry Scones are delightfully tender and bursting with fresh lemon flavor and sweet dried cranberries. Perfect for a breakfast treat or afternoon snack, they have a lightly crisp exterior and are glazed with a tangy lemon sugar mixture that adds an extra dimension of zest and sweetness. Made with low-fat buttermilk and whole grain flour, these scones are both flavorful and wholesome.
Ingredients
Glaze
- 2 tbsp sugar
- 1 tbsp fresh lemon juice
Scone Dough
- 2 tbsp fresh lemon juice (remaining)
- 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 (cold, cut into small pieces)
- 3/4 cup dried sweet cranberries or cherries
Instructions
- Preheat oven and prepare baking sheet: Position your oven rack in the top third and preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Make the lemon glaze: In a small bowl, combine 2 tablespoons sugar with 1 tablespoon fresh lemon juice until the sugar dissolves. This glaze will give your scones a shiny, tangy finish.
- Mix wet ingredients: In a medium bowl, whisk together the buttermilk, remaining 1 tablespoon lemon juice, 1/4 cup sugar, lemon zest, vanilla extract, and the large egg until well combined. This mixture brings moisture and flavor to the scones.
- Combine dry ingredients: In a large bowl, whisk together the Ultra grain flour, baking powder, and salt. These provide the structure and lift for your scones.
- Cut in butter: Add the chilled butter pieces to the flour mixture. Using a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse meal with small pea-sized pieces of butter.
- Fold in cranberries: Gently fold the dried cranberries or cherries into the dry mixture, distributing them evenly throughout.
- Add wet ingredients: Pour the buttermilk mixture over the dry ingredients and stir just until the dough is moist and holds together. Take care not to over-mix; the dough should be sticky.
- Knead dough: Turn the dough out onto a floured surface. Lightly flour your hands and knead the dough four times to bring it together into a smooth ball.
- Shape and score: Form the dough into an 8-inch circle about 3/4 inch thick on the prepared baking sheet. Using a sharp knife, cut the dough into 10 wedges, cutting almost through but not all the way to the bottom, to keep the scones connected for rising but easily separable after baking.
- Apply glaze: Brush the lemon sugar glaze evenly over the top of the dough to enhance flavor and create a golden crust.
- Bake scones: Place the baking sheet in the preheated oven and bake for 18-20 minutes or until the scones are golden brown on top and a toothpick inserted comes out clean.
- Serve and enjoy: Remove scones from the oven and serve warm or at room temperature. Enjoy these zesty, tender treats with your favorite tea or coffee.
Notes
- These scones are best eaten the same day but can be stored in an airtight container for up to 2 days.
- If you don’t have Ultra grain flour, substitute with 1 cup all-purpose flour and 1 cup whole wheat flour for a similar texture.
- Make sure the butter is very cold to achieve a flaky texture.
- Do not overwork the dough or the scones can become tough.
- For a dairy-free variant, substitute buttermilk with a plant-based milk mixed with lemon juice.
Nutrition
- Serving Size: 1 scone
- Calories: 170
- Sugar: 9g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
