Lemon Cranberry Scones

Fresh baked lemon scented scones studded with cranberries, topped with a lemon glaze; a perfect Sunday morning treat.

I’m a scone lover and enjoy playing around with different varieties. Lemon scones have been on my to-do list for quite some time, the added dried fruit was a last minute addition that turned out wonderful.

For perfect scones, be careful not to over-knead the dough and be sure your butter is chilled. Leftovers can be stored in air-tight containers for up to two days. I’ve tried these using all whole wheat flour but I prefer to use a blend of whole wheat and white. Enjoy!

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Lemon Cranberry Scones

7
Freestyle Points
192.5
Calories
Yield: 10 servings
COURSE: Breakfast, Brunch
CUISINE: American

Ingredients

  • 2 tbsp sugar
  • 2 tbsp fresh lemon juice, divided
  • 1/2 cup low fat buttermilk
  • 1/4 cup sugar
  • 1 tbsp lemon zest
  • 2 tsp vanilla extract
  • 1 large egg
  • 2 cups Ultra grain flour, or 1 cup white, 1 cup whole wheat
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3 tbsp chilled butter, must be cold cut into small pieces
  • 3/4 cup dried sweet cranberries or cherries

Instructions

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

Notes

If you leave out the dried fruit, the scones are 4 points plus each.
Basic Scone recipe modified from Cooking Light

Nutrition

Serving: 1scone  , Calories: 192.5kcal, Carbohydrates: 33.9g, Protein: 4.3g, Fat: 4.7g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Fiber: 2.1g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 7
Points +: 5