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The Best Lemon Cranberry Scones

5 from 1 vote
These lemon and cranberry scones combine the freshness and tartness of cranberries and lemon with buttery flakiness and the sweetness of a glaze. They are irresistable!
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Prep Time 20 minutes
Cook Time 22 minutes
Servings: 8 large scones
Ingredients Equipment Method

Ingredients
  

  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1 tbsp lemon zest
  • 1/2 cup unsalted butter chilled and cut in small pieces
  • 1/2 cup whipping cream
  • 1/4 cup milk
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup cranberries fresh or frozen (thawed)
  • 1 cup icing sugar
  • 1.5-2 tbsp lemon juice

Equipment

  • Electric mixer

Method
 

  1. Preheat theoven to 375˚F. Line a large baking tray withparchment paper.
  2. Mix flour,sugar, baking powder and salt in a large bowl. Mix in lemon zest. Using apastry blender, cut the butter into the flour mixture until it resembles coarsecrumbs.
  3. In a mediumbowl, mix together the cream, milk, egg, and vanilla. Pour over top of theflour mixture and mix until the dough comes together. Do not overwork thedough. Gently mix in the cranberries.
  4. Place thedough on a lightly floured surface and gently flatten the dough into a 10-inchround. Cut into 8 wedges and place them on the prepared baking sheet about 2 inches apart.
  5. Brush thescones with the cream and bake for 22 minutes or until lightly browned on top.Remove and place on a wire cooling rack.
  6. Allow the sconesto cool completely, then drizzle the scones with the glaze using a small spoon.For a neater look, you can use a piping bag to do this.