Real Recipes From Real Home Cooks ®

cranberry scones with lemon glaze

★★★★★ 1
a recipe by
Paula Todora
Fort Worth, TX

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

★★★★★ 1
serves 8
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For cranberry scones with lemon glaze

  • 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
  • 3
    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

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

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