Include in Print View:

Cranberry-Lemon Scones

Cranberry-Lemon Scones recipe image
These Cranberry-Lemon Scones are the perfect balance of sweet and tangy, making them an ideal treat for weekend brunches or afternoon tea. The dough comes together quickly, resulting in a texture that is flaky and tender on the inside with a beautifully golden crust. Bright lemon zest cuts through the richness of the butter, while chewy dried cranberries add pops of fruity sweetness. They are simple to make using pantry staples, yet feel elegant enough for guests. Serve them warm with a pat of butter, clotted cream, or a dollop of jam for a truly comforting experience.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 771.5
Dietary: Vegetarian
Description
These Cranberry-Lemon Scones are the perfect balance of sweet and tangy, making them an ideal treat for weekend brunches or afternoon tea. The dough comes together quickly, resulting in a texture that is flaky and tender on the inside with a beautifully golden crust. Bright lemon zest cuts through the richness of the butter, while chewy dried cranberries add pops of fruity sweetness. They are simple to make using pantry staples, yet feel elegant enough for guests. Serve them warm with a pat of butter, clotted cream, or a dollop of jam for a truly comforting experience.
Ingredients
  • 2 cup Flour
  • 1/4 cup Sugar
  • 2 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 6 tablespoon Chilled butter
  • 1/2 cup Dried cranberries
  • 2 teaspoon Grated lemon peel
  • 2/3 cup Buttermilk
  • 1 teaspoon Sugar
Directions
  1. 1
    Preheat your oven to 425&# 194;°F (220ðC) and line a large baking sheet with parchment paper.
  2. 2
    In a large mixing bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt.
  3. 3
    Cut the chilled butter into small cubes and add to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
  4. 4
    Stir in the dried cranberries and grated lemon peel until evenly distributed.
  5. 5
    Pour in the buttermilk and gently stir with a fork or spatula until the dough just begins to come together. Do not overmix.
  6. 6
    Turn the dough out onto a lightly floured surface. Gently gather it into a ball and pat it out into a circle about 1 inch thick and 8 inches in diameter.
  7. 7
    Use a sharp knife or bench scraper to cut the dough circle into 8 equal wedges.
  8. 8
    Place the wedges on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
  9. 9
    Brush the tops of the scones lightly with a little extra buttermilk or milk, then sprinkle with the remaining 1 teaspoon of sugar.
  10. 10
    Bake for 15 to 20 minutes, or until the bottoms are golden brown and the scones sound hollow when tapped.
  11. 11
    Transfer to a wire rack to cool slightly. 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, brunch, baking, pastry, tea time, citrus, fruit, flaky, tender, homemade, easy, quick, vegetarian, dessert, snack
Read it online: https://www.chefs-mate.com/recipe/cranberry-lemon-scones/