Cranberry-Lemon Scones

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Servings: 8 Difficulty: Intermediate
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Zesty, buttery scones studded with tart dried cranberries
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These Cranberry-Lemon Scones are the perfect balance of bright citrus and tart fruit. The buttery, flaky texture of the dough contrasts beautifully with the chewy dried cranberries and fragrant lemon zest. Ideal for a cozy weekend breakfast or an elegant afternoon tea, these scones bring a refreshing pop of flavor to any table. They are surprisingly simple to make, requiring just a few pantry staples and a bit of chilled butter for that classic crumbly perfection. Serve them warm with a dollop of clotted cream or a drizzle of honey for an irresistible treat.

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Cranberry-Lemon Scones

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 771.5

Description

These Cranberry-Lemon Scones are the perfect balance of bright citrus and tart fruit. The buttery, flaky texture of the dough contrasts beautifully with the chewy dried cranberries and fragrant lemon zest. Ideal for a cozy weekend breakfast or an elegant afternoon tea, these scones bring a refreshing pop of flavor to any table. They are surprisingly simple to make, requiring just a few pantry staples and a bit of chilled butter for that classic crumbly perfection. Serve them warm with a dollop of clotted cream or a drizzle of honey for an irresistible treat.

Ingredients

Directions

  1. Preheat your oven to 425&# 194;°F (220ðC) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt.
  3. Add the chilled butter to the dry ingredients and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  4. Stir in the dried cranberries and grated lemon peel until evenly distributed.
  5. Pour in the buttermilk and gently stir with a fork until the dough just begins to come together.
  6. Turn the dough out onto a lightly floured surface and gently knead it 4-5 times to form a cohesive ball.
  7. Pat the dough into an 8-inch circle, approximately 3/4 inch thick.
  8. Cut the circle into 8 wedges using a sharp knife or pizza cutter.
  9. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart.
  10. Brush the tops of the scones lightly with a little extra buttermilk or milk and sprinkle with the remaining 1 teaspoon of sugar.
  11. Bake for 15-20 minutes, or until the scones are golden brown on top and cooked through.
  12. Transfer to a wire rack to cool slightly and serve warm.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 771.5kcal
% Daily Value *
Total Fat 20.0g31%
Saturated Fat 12.0g60%
Cholesterol 49.2mg17%
Sodium 2960.3mg124%
Total Carbohydrate 135.0g45%
Dietary Fiber 4.3g18%
Sugars 41.5g
Protein 13.9g28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: scones, cranberry, lemon, breakfast, pastry, baking, buttermilk, buttery, zest, tea time, brunch, fruit, flaky, homemade, easy, dessert, snack, quick, comfort food, weekend
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