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Lemon Cranberry Scones
4.84
from
12
votes
These Lemon Cranberry Scones studded with dried cranberries are topped with a lemon glaze; a perfect Sunday morning treat.
Prep Time:
15
minutes
mins
Cook Time:
20
minutes
mins
Total Time:
35
minutes
mins
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 white 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 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.
Notes
Basic Scone recipe modified from
Cooking Light
Nutrition
Serving:
1
scone
,
Calories:
193
kcal
,
Carbohydrates:
34
g
,
Protein:
4.3
g
,
Fat:
4.7
g
,
Fiber:
2.1
g
- WW Points:
9