Lemon Cranberry Scones

A scrumptious sidekick to your next cup of hot tea or coffee. The combination of lemon and cranberry is just divine and even more enticing when served in a warm buttery pastry and drizzled with a sweet lemon glaze. Talk about melt-in-your-mouth! Perfect for those busy days ahead and festive enough to enjoy all season long!

Below makes 12 scones.

What you will need:  

  • 2 1/2 cups all-purpose flour
  • 3 tbsp. white sugar
  • 1 tbsp. baking powder
  • 1/4 tsp. salt
  • 1/3 cup unsalted butter; cut into pieces
  • 3/4 cup milk
  • 2 eggs; beaten
  • Zest of 1 lemon
  • 2 tbsp. lemon juice
  • ½ cup dried cranberries
  • 1 tsp. vanilla extract

Glaze (optional)

  • 1/2 cup powdered sugar
  • Juice of 1/2 a lemon


Prep Time: 20 minutes ◊ Cook Time: 10 minutes

  1. Preheat oven to 400 degrees F.
  2. In a large bowl, combine flour, sugar, baking powder and salt. Mix together. Add butter, and using two knives or pastry cutter, cut until butter resembles coarse crumbs. Make a well in the center of the mixture. Set aside. 
  3. In a medium sized bowl, beat eggs, add milk, lemon zest, lemon juice, cranberries and vanilla extract. Mix thoroughly. 
  4. Pour liquids into the center of flour mixture and using a fork, mix until all the flour is wet.
  5. Transfer dough onto a floured surface, and knead until dough becomes smooth and forms a ball. Dough will slicky, so you will need to add approximately 1/4 cup of flour as you knead. 
  6. Roll dough into an even ball, then slice in half with a large knife. With each half, roll into a separate smaller ball.
  7. Using your palms and fingers, flatten each ball into a circle 5-6 inches in diameter. Cut each circle into 6 even wedges. Place on a greased baking sheet. 
  8. Bake for 10 minutes until slightly golden in colour. Bottoms should be golden brown.
  9. Transfer to wire rack and let cool for 1 hour.
  10. To make glaze, add powdered sugar and lemon juice to a small bowl. Whisk until well combined. Once scones have completely cooled, drizzle scones with glaze and if desired sprinkle with white sugar. 
  11. Store in a tightly sealed container for 4-5 days. Serve warm and don’t forget the jam!

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