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


  • 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


  1. Position rack in top third of oven; Preheat oven to 375°.
  2. Line baking sheet with parchment paper.
  3. Make glaze by combining 2 tbsp sugar and 1 tbsp lemon juice.
  4. Combine buttermilk, remaining lemon juice, sugar, lemon zest, vanilla, and egg in a medium bowl, stirring with a whisk.
  5. Combine flour, baking powder, salt, in a large bowl, stirring with a whisk.
  6. Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal.
  7. Gently fold in cranberries or cherries.
  8. Add buttermilk mixture, stirring just until moist. (dough will be sticky)
  9. Place dough onto a floured surface and knead lightly four times with floured hands.
  10. 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).
  11. Brush lemon glaze over dough.
  12. Bake until golden, about 18-20 minutes, or until a tester comes out clean.
  13. Serve warm or room temperature.

If you leave out the dried fruit, the scones are 4 points plus each.

Nutrition Information

Yield: 10 servings, Serving Size: 1 scone  

  • Amount Per Serving:
  • Freestyle Points: 7
  • Points +: 5
  • Calories: 192.5 calories
  • Total Fat: 4.7g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: mg
  • Carbohydrates: 33.9g
  • Fiber: 2.1g
  • Sugar: g
  • Protein: 4.3g

Basic Scone recipe modified from Cooking Light

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