Lemon Cranberry Scones
Bake these Lemon Cranberry Scones with fresh cranberries this fall and winter!
Servings: 8
Calories: 354kcal
Equipment
- sheet pan
Ingredients
- 2.5 Cups flour
- 1 Tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ Cup cold butter cubed
- ½ Cup sugar
- 1 Cup milk
- 2 Tbsp fresh squeezed lemon juice
- Zest of 1 medium lemon approx. 2 tsp
- ¾ Cup fresh or frozen cranberries
- 1 egg beaten
- 2 tsp milk
For the Drizzle
- ½ Cup powdered sugar
- 2 Tbsp fresh squeezed lemon juice
Instructions
- Preheat oven to 400 degrees
- Place flour, baking soda, baking powder, salt and butter in a food processor and pulse until it resembles course crumbs. Alternatively, you can cut the butter into the dry ingredients with a pastry blender.
- Dump the mixture into a large bowl.
- Mix the milk and 2 tbsp lemon juice together and let stand 5 minutes.
- Add the sugar to the dry ingredients, then stir in the lemon zest.
- Make a well in the center and add the milk, stir just until combined, then fold in the cranberries.
- Turn out onto a floured surface or large sheet of parchment paper.
- Press out into a 9 inch circle, then cut into 8 wedges with a sharp knife or pastry blender. Place wedges on a parchment lined baking sheet with 1 inch room between them.
- Mix egg and 2 tsp of milk and brush over scones.
- Place in the oven and bake 20 minutes or until golden brown.
- Remove from the oven to a cooling rack.
- Allow to cool about 10 minutes. Then mix the powdered sugar and 2 tbsp lemon juice. Drizzle over the scones and serve.
Nutrition
Calories: 354kcal | Carbohydrates: 53g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 339mg | Potassium: 249mg | Fiber: 2g | Sugar: 22g | Vitamin A: 434IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 2mg