Lemon Cranberry Scones Recipe
Fresh baked lemon scented scones studded with cranberries, topped with a lemon glaze; a perfect Sunday morning treat.
I’m a scone lover and enjoy playing around with different varieties. Lemon scones have been on my to-do list for quite some time, the added dried fruit was a last minute addition that turned out wonderful.
For perfect scones, be careful not to over-knead the dough and be sure your butter is chilled. Leftovers can be stored in air-tight containers for up to two days. I’ve tried these using all whole wheat flour but I prefer to use a blend of whole wheat and white. Enjoy!
Lemon Cranberry Scones
2 tbsp sugar
2 tbsp fresh lemon juice, divided
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 whole wheat)
1 tbsp baking powder
1/2 tsp salt
3 tbsp chilled butter (must be cold) cut into small pieces
3/4 cup dried sweet cranberries or cherries
Position rack in top third of oven; Preheat oven to 375°. Line baking sheet with parchment paper. Make glaze by combining 2 tbsp sugar and 1 tbsp lemon juice.
Combine buttermilk, remaining lemon juice, sugar, lemon zest, vanilla, and egg in a medium bowl, stirring with a whisk.
Combine flour, baking powder, salt, in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal. Gently fold in cranberries or cherries. Add buttermilk mixture, stirring just until moist. (dough will be sticky)
Place dough onto a floured surface and knead lightly four times with floured hands. Form dough into an 8-inch circle onto baking sheet, about 3/4″ thick. Using a knife, cut dough into 10 wedges (do not cut all the way through). Brush lemon glaze over dough. Bake until golden, about 18-20 minutes, or until a tester comes out clean. Serve warm or room temperature.
If you leave out the dried fruit, the scones are 4 points plus each.
Keywords: Lemon Cranberry Scones