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Lemon Cranberry Scones Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 129 reviews
  • Author: Megane
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Fold in cranberries: Gently fold the dried cranberries or cherries into the dry mixture, distributing them evenly throughout.
  7. 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.
  8. 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.
  9. 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.
  10. Apply glaze: Brush the lemon sugar glaze evenly over the top of the dough to enhance flavor and create a golden crust.
  11. 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.
  12. 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

Find it online: https://comfortplates.com/lemon-cranberry-scones-recipe/