How To Make Lemon Cranberry Scones
Transform your dessert into these easy cranberry scones! Our recipe adds dried cranberries into the coarse baking mix, leaving a sweet, zesty starter treat.
Preheat oven to 375 degrees F. Position the rack in the top third of the oven.
Line the baking sheet with parchment paper.
Combine 2 tablespoons of sugar and 1 tablespoon of lemon juice in a bowl. Set aside.
In a medium bowl, combine the buttermilk, remaining lemon juice, sugar, lemon zest, vanilla, and egg, then stir to incorporate.
In a large bowl, combine the flour, baking powder, salt, then stir to combine.
Cut in the chilled butter with a pastry blender, or use 2 knives, until the mixture resembles a coarse meal.
Gently fold in the cranberries or cherries.
Add the buttermilk mixture, stirring just until moist.
Place the dough onto a floured surface, then knead lightly four times with floured hands.
Form the dough into an 8-inch circle onto the baking sheet, about ¾-inch thick.
Using a knife, cut the dough into 10 wedges; making sure not to cut all the way through.
Brush the lemon glaze over the dough.
Bake for 18 to 20 minutes, until golden or until a tester comes out clean.
Serve warm, and enjoy!
- Calories: 170.49kcal
- Fat: 4.30g
- Saturated Fat: 2.45g
- Trans Fat: 0.14g
- Monounsaturated Fat: 1.13g
- Polyunsaturated Fat: 0.34g
- Carbohydrates: 28.95g
- Fiber: 1.13g
- Sugar: 8.70g
- Protein: 3.71g
- Cholesterol: 28.25mg
- Sodium: 158.43mg
- Calcium: 125.23mg
- Potassium: 65.75mg
- Iron: 0.58mg
- Vitamin A: 39.12µg
- Vitamin C: 3.17mg
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