Healthy Diet

Lemon Cranberry Scones

These Lemon Cranberry Scones studded with dried cranberries are topped with a lemon glaze; a perfect Sunday morning treat.


Lemon Cranberry Scones

Freshly baked scones and a hot cup of tea, is my idea of the perfect cozy Sunday morning. If you’re a scone lover like me, you may also enjoy these blueberry scones and these chocolate chip scones!

Lemon Cranberry Scones with icing

These scones are great right out of the oven, the lemon zest and lemon glaze are a must here! If you don’t like to buy buttermilk, you can use the powdered buttermilk which lasts a long time in the pantry. Simply follow the directions for making buttermilk so you have the correct amount of liquid for this recipe.

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 for a better texture.

How To Freeze Scones

You can either freeze scones before or after baking. If you prefer to bake the scones first, let them cool completely and transfer them to a resealable bag or airtight container before freezing for up to 1 month. Defrost for 1 hour at room temperature then warm the defrosted scones in an oven preheated to 300F for 5 to 10 minutes.

To freeze the scones before baking, cut the scones out and put them on to a baking sheet lined with baking parchment (parchment paper). Freeze the scones on the sheet until they are solid, then transfer them to resealable bags or airtight containers and freeze for up to 3 months. Bake the scones direct from frozen, as directed in the recipe, but allow an extra 2 to 5 minutes baking time.

Baked scones cut in trianglescranberry scone close up

Lemon Cranberry Scones

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

These Lemon Cranberry Scones studded with dried cranberries are topped with a lemon glaze; a perfect Sunday morning treat.

2 tbsp sugar2 tbsp fresh lemon juice, divided1/2 cup low fat buttermilk1/4 cup sugar1 tbsp lemon zest2 tsp vanilla extract1 large egg2 cups Ultra grain flour, or 1 cup white, 1 cup white whole wheat1 tbsp baking powder1/2 tsp salt3 tbsp chilled butter, must be cold cut into small pieces3/4 cup dried sweet cranberries or cherries

Position rack in top third of oven; Preheat oven to 375F°.

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.

Serving: 1scone  , Calories: 193kcal, Carbohydrates: 34g, Protein: 4.3g, Fat: 4.7g, Fiber: 2.1g

Blue Smart Points: 7

Green Smart Points: 8

Purple Smart Points: 7

Points +: 5

Keywords: cranberry scones, scones

posted December 6, 2020 by Gina

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