cranberry scones

These Lemon Cranberry Scones studded with dried cranberries are topped with a lemon glaze; a perfect Sunday morning treat.

Lemon Cranberry Scones

tbsp sugar

lemon juice (divided)

low fat buttermilk

sugar

lemon

tsp vanilla extract

Ultra grain flour (or 1 cup white, 1 cup white whole wheat)

tbsp baking powder

tsp salt

tbsp butter

cranberries

Position rack in top third of oven; Preheat oven to 375F°.

Line baking sheet with parchment paper.

Make glaze by combining 2 tbsp sugar and 1 tbsp lemon juice.

Combine buttermilk, remaining lemon juice, sugar, lemon zest, vanilla, and egg in a medium bowl, stirring with a whisk.

Combine flour, baking powder, salt, in a large bowl, stirring with a whisk.

Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal.

Gently fold in cranberries or cherries.

Add buttermilk mixture, stirring just until moist. (dough will be sticky)

Place dough onto a floured surface and knead lightly four times with floured hands.

Form dough into an 8-inch circle onto baking sheet, about 3/4" thick. Using a knife, cut dough into 10 wedges (do not cut all the way through).

Brush lemon glaze over dough.

Bake until golden, about 18-20 minutes, or until a tester comes out clean.

Serve warm or room temperature.

This EASY Cranberry Orange Scones recipe is perfect during the holiday season, or anytime of year! They are slightly crisp and flakey on the outside and perfectly moist in the center with delicious bursts of cranberry orange flavor.

Cranberry Orange Scones

all-purpose flour

Tablespoons sugar

baking powder

salt

unsalted butter (, FROZEN)

sour cream (, light, regular,

heavy whipping cream

vanilla extract

orange

cranberries* (halved)

Tablespoon orange juice

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.

In a large bowl whisk together the flour, sugar, baking powder and salt.

Grate the frozen butter into the bowl and use a pastry blender or fork to combine the flour and butter until it resembles coarse meal. Stick the flour mixture in the fridge while you combine the wet ingredients.

In a small bowl combine the sour cream, heavy cream, egg, vanilla extract and orange zest. Pour it over the flour mixture and gently stir to combine, just until everything is moistened.&nbsp;

Fold in the cranberries. Flour or grease your hands and then gently work the dough together and pour it out onto a floured surface. Press the dough (or use a rolling pin to gently roll it) into a circle about 1 inch thick.

Cut the dough into 8 wedges. Place the scones on your baking sheet and brush the tops of them with a little bit of heavy cream. Bake for 15-18 minutes, until golden.&nbsp;

Remove scones from the hot baking sheet and allow them to cool for at least 10 minutes before drizzling the glaze on top.

To make the glaze, combine the powdered sugar and freshly squeezed orange juice and stir together until smooth.&nbsp;Add a little more orange juice or powdered sugar until you reach your desired thickness to drizzle over the scones.&nbsp;&nbsp;

https://content.jwplatform.com/videos/6wKIPET8.mp4

This EASY Cranberry Orange Scones recipe is produces slightly crisp and flakey on the outside and perfectly moist in the center scones with delicious bursts of cranberry orange flavor.

A flakey buttermilk maple scone stuffed with cranberries and walnuts. Finished with a brown butter maple glaze and crushed walnuts.

Cranberry Walnut Maple Scones

C King Arthur All-Purpose Flour

tsp Baking powder

Salt

C (4.5 oz) Vegetable shortening

C Buttermilk

C Maple syrup

tsp Vanilla extract

C Chopped walnuts

C cranberries

For the glaze:

tbsp Unsalted butter, browned

C Powdered sugar

tbsp Maple syrup

Milk

In a large mixing bowl combine flour, baking powder and salt. Add vegetable shortening. Use a pastry cutter or two forks and work the shortening into the flour until it resembles a crumbly mixture.

Pour buttermilk, maple syrup and vanilla into the center of the bowl. Add chopped walnuts and cranberries into the bowl. Use a wooden spoon and fold the flour over and over to work in the wet ingredients.

Turn the dough around the bowl to pick up all the dry ingredients. Once dough has formed, pour onto a floured surface. Gently knead several times.

Cut dough into two halves. Form a ball and then gently press out with your hands or a rolling pin to form a disc that is about 1” thick.

Use a pizza cutter or bench knife to divide into 8 pieces. Repeat with the second half.

Transfer to a parchment paper-lined baking sheet. Bake for 12-15 minutes.

For the glaze, brown butter in a shallow saucepan. Pour browned butter over powdered sugar. Add maple syrup and stir until mixture becomes thick. Slowly add milk while stirring until you have reached the desired consistency. Drizzle glaze over scones.

I am known among friends and family as the “scone lady” so when I give these a 5 star rating, that’s in comparison to many many scone recipes. I made these exactly as written with the exception of butter in place of shortening because ... well why not????? ;) I made 1 1/2 times the glaze because again ... why not????? This is a keeper and will go into my go-to scone collection.

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Lemon Cranberry Scones

Cranberry Orange Scones

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Top 3 cranberry scones recipes from across the web

The most viewed cranberry scones recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Cranberry Scones

Cranberry Orange Scones

Cranberry Walnut Maple Scones

The most viewed cranberry scones recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine