Lemon Cranberry Scones are light, airy, fully of zesty lemon and dried cranberries, topped with crystal sugar for that bit of extra crunch.
Lemon Cranberry Scones
By Sue Lau | Palatable Pastime
Lemon Cranberry Scones is my recipe of the day with the blogging group From Our Dinner Table. The group meets on Sundays to post on changing topics. This week the selection is cranberry recipes for the Autumn season.
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I decided to make some cranberry lemon scones since my husband has been asking for scones. Actually he wanted me to make some almond scones for a few months now but (laughs) he will have to wait. Cranberries it is. And in fact, I love lemon so there.
He should be happy as these turned out to be exceptional. I served them with some clotted cream and was in heaven. So was he.
The scones have a nice sparkle to them on top although not shown very well in the photos. The sun was out earlier but then it clouded up. So hard to see. Such is Ohio in Autumn and Winter. Clouds.
As you can see my cutting was slightly uneven. But such is the chaotic nature of the universe, right? You know, I actually like the smaller ones for me.
Cranberry Creations
- Slow Cooker Cranberry Meatballs from Cheese Curd In Paradise
- Cranberry Apple Crisp from Art of Natural Living
- Cranberry Bliss Bars from Hezzi-D’s Books and Cooks
- Brie and Cranberry Tarts from Jen Around the World
- Cranberry Christmas Cake from Devour Dinner
- Cranberry Christmas Kiss Cocktail from Our Good Life
- Coconut Cranberry Bars from Blogghetti
- Cranberry Crackle Tart from Karen’s Kitchen Stories
- Cranberry Walnut Bars from Pandemonium Noshery
- Lemon Cranberry Scones from Palatable Pastime
- Cranberry-Walnut Oat Bread from The Spiffy Cookie
- Sourdough Cranberry Cinnamon Rolls from That Recipe
- Vegan Almond, Coconut, and Cranberry Chutney from Magical Ingredients
- Winter Sangria from Fresh April Flours
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Lemon Cranberry Scones
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Lemon Cranberry Scones
Lemon Cranberry Scones
Equipment
- Food processor, parchment paper
Ingredients
Scones:
- 2-1/4 cups all-purpose flour
- 1/3 cup sugar
- 2-1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons frozen unsalted butter (grated)
- 1 cup dried sweetened cranberries
- 1/2 cup heavy cream
- 1 large egg
- 1 tsp vanilla
- 1 tsp lemon extract
- 1 lemon (juice and zest)
Topping:
- 1 tablespoon heavy cream (plus 2 tablespoons coarse crystal sugars)
Instructions
- Preheat oven to 400F.
- Stir together the flour, sugar, baking powder and salt.
- Grate the frozen butter (I use a food processor with coarse cheese shredding disk). But generally try not to handle it.
- Add the butter to the flour and gently toss.
- Zest the lemon and add that to the flour with the cranberries.
- Whisk the heavy cream, egg, extracts, and juice from the lemon.
- Make a well in the center of the flour and add the wet mix and stir with a spoon to get it mixed somewhat, then knead gently just until the flour is completely worked in.
- Turn the dough out onto a parchment lined baking sheet and pat into a disk half inch thick.
- Brush with cream and then sprinkle with coarse sugars.
- Cut into six wedges with a chef's knife and slide the blade beneath then gently lift them away from each other.
- Bake for about 22 minutes or until golden.
Notes
Nutrition
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Those look absolutely amazing. The crunchy sugar on top and the bronzed edges. And clotted cream? That just takes them over the top.