Cranberry Scones with Lemon Glaze

Paula Todora


These are tender and pretty, and you can add nuts or any fruit that you'd like.

★★★★★ 1 vote
20 Min
30 Min


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2 c
1/4 c
2 tsp
baking powder
1 tsp
grated lemon zest
1/4 tsp
1/3 c
cold, unsalted butter
1/4 c
dried cranberries soaked in hot water 10 min.
1/4 c
chopped hazelnuts
eggs, divided
1/2 c
1 Tbsp
1/2 c
powdered sugar
1 Tbsp
fresh lemon juice

How to Make Cranberry Scones with Lemon Glaze


  • 1Preheat oven to 375.
  • 2In a large bowl, mix together flour, sugar, baking powder, lemon zest and salt.
  • 3Add butter, cut into 1 inch cubes, and mix with hands, just until large, coarse crumbs form.
  • 4Add cranberries and hazelnuts. Mix gently.
  • 5In a small bowl, mix 2 of the eggs and milk with a fork; add to flour mixture.
  • 6Mix with a large fork or spoon just until mixed through-do not beat or mix too much, or the scones will become tough.
  • 7Allow the dough to rest in bowl for about 10 minutes.
  • 8Line a baking sheet with parchment.
  • 9Transfer dough onto a lighly-floured surface and pat into a circle, about 1 inch thick, gently with hands. Cut with a sharp, floured knife in half. Then cut each half into 4 sections.
  • 10Using a floured spatula, gently transfer each piece onto prepared pan, making sure they do not touch.
  • 11Make egg wash with the remaining egg and cream or milk. Brush on top of each scone.
  • 12Bake 30 minutes, or until golden brown on top and sound hollow when tapped with your finger.
  • 13Remove to cooling rack to cool.
  • 14n a small bowl, mix powdered sugar and lemon juice to make glaze. Drizzle on warm scones.

Printable Recipe Card

About Cranberry Scones with Lemon Glaze

Course/Dish: Other Breakfast, Biscuits
Main Ingredient: Flour
Regional Style: UK/Ireland

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