2 c Flour 1/4 c Sugar 2 ts Baking powder 1/2 ts Salt 6 tb Chilled butter 1/2 c Dried cranberries 2 ts Grated lemon peel 2/3 c Buttermilk 1 ts Sugar 1. Combine the flour, 1/4 cup sugar, baking powder and salt. Cut in the butter until crumbly. Stir in the dried cranberries and lemon peel. 2. Pour in the buttermilk and stir with a fork until the mixture holds together. Gather the dough into a ball and gently knead a few times on a floured surface. Pat out dough to an 8-inch circle and cut into 8 wedges. Place 2 inches apart on greased baking sheet and brush the tops with the milk. Sprinkle with 1 teaspoon sugar. 3. Bake in a preheated 425-degree oven 15-20 minutes, until golden. Serve warm.
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Professional Baker Teaches You How To Make FANCY SCONES!
Chef Anna Olson takes you from step one to step yum with this amazing Lemon Cranberry Scones recipe! Follow the directions below and you'll be baking up a storm in no time!
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Ingredients
Scones
3 cups (300 g) all-purpose flour ¼ cup (50 g) sugar 1 Tbsp (15 g) baking powder ¼ tsp (1 g) salt 1 Tbsp (6 g) finely grated lemon zest ½ cup (115 g) cool unsalted butter, cut into small pieces ½ cup (125 ml) whipping cream ¼ cup (60 ml) 2% milk, plus extra for brushing 1 large egg 1 tsp (5 ml) vanilla extract 1 cup (160 g) fresh or frozen cranberries
Glaze
1 cup (130 g) icing sugar, sifted 1 ½ (22 ml) Tbsp lemon juice
Directions
Scones
1. Preheat the oven to 375 F and line a baking tray with parchment paper.
2. Sift the flour, sugar, baking powder and salt into a large bowl. Stir in the lemon zest. Cut in the butter until the mixture is rough and crumbly but still small pieces of butter are visible.
3. In a separate bowl, whisk the cream, milk, egg and vanilla together. Add this to the flour mixture and stir to just bring the dough together, turning out onto a work surface to complete bringing it together with your hands. Flatten the dough out and press the cranberries into the dough, folding it over and flattening it out a few times to incorporate the cranberries.
4. Shape the dough into a disc about 10-inches across. Cut the disc into 8 wedges and place them on the prepared baking tray, leaving a few inches between them. Brush the scones with a little milk and bake for 20 to 25 minutes until the scones are lightly browned on top. Cool completely before glazing.
Glaze
1. For the glaze, whisk the icing sugar and lemon juice together and drizzle over the scones using the whisk or a fork. Let the glaze set for an hour before serving.
2. The scones are best enjoyed the day they are baked.
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The best cranberries scones | Milk Calendar 2013 recipe
Find out more 2013 milk calendar recipes :
Cranberry Lemon Scones Recipe
Ingredients: 2 1/2 cups all-purpose flour 3-4 Tbsp sugar + 1-2 Tbsp to sprinkle the top 1 Tbsp baking powder 1/4 tsp salt 1 tsp lemon zest 8 Tbsp unsalted butter (cold) - 113 grams 2 eggs 1/2 cup heavy whipping cream + 1 Tbsp 3/4 cup dried cranberries For the glaze : about 2/3 cup powdered sugar and 1 Tbsp water #cranberryscones, #easyrecipescones, #dessert
These lemon blueberry scones are bursting with juicy blueberries and delicious lemon zing! They’re buttery and moist with crisp crumbly edges and soft flaky centers topped with a sweet lemon icing.
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