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Easy Lemon Cranberry Scones Recipe

Easy Lemon Cranberry Scones

Tender, buttery scones filled with dried cranberries and fragrant lemon zest, finished with an optional fresh lemon glaze. This recipe yields eight bakery-style wedges.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Scones
  • 2 cups (240 g) All-purpose flour
  • 1/3 cup (65-70 g) Granulated sugar
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Fine salt
  • 6 tablespoons (85 g) Cold unsalted butter, cut into small cubes
  • 2/3 cup (about 80 g) Dried cranberries
  • 1 lemon Finely grated lemon zest
  • 1 egg Large egg
  • 1/2 cup (120 ml) Heavy cream or half-and-half
  • 1 teaspoon, optional Vanilla extract
Optional Lemon Glaze
  • 1 cup (about 120 g) Confectioners' sugar
  • 1 1/2-2 tablespoons Fresh lemon juice

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Whisk the flour, sugar, baking powder, salt, and lemon zest together in a large bowl. Add the cold cubed butter and cut it in until coarse crumbs form, leaving a few pea-sized pieces.
  3. Stir in the dried cranberries. In a separate bowl, whisk together the egg, cream or half-and-half, and vanilla if using.
  4. Pour the wet mixture into the dry ingredients and stir just until a shaggy dough forms. Avoid mixing beyond the point where the flour is nearly incorporated.
  5. Turn the dough onto a lightly floured surface and gently bring it together. Pat it into a round about 1 inch thick, then cut it into eight wedges.
  6. Place the wedges on the prepared baking sheet with space between them. Chill the shaped scones for 15 to 30 minutes if you have time for better definition and rise.
  7. Bake for 18 to 22 minutes, until the tops are lightly golden and the centers are set. Cool the scones for several minutes before serving.
  8. For the optional glaze, whisk the confectioners' sugar with 1 1/2 to 2 tablespoons of fresh lemon juice until smooth. Drizzle it over cooled or slightly warm scones.

Notes

Keep the butter, egg, and cream cold for the flakiest texture. Stop mixing as soon as the dough holds together because excessive handling can make scones dense. Store cooled scones in an airtight container and serve within 2 days for the best texture.