Lemon Cranberry Scones
These Lemon Cranberry Scones studded with dried cranberries are topped with a lemon glaze; a perfect Sunday morning treat.
fresh lemon juice
low fat buttermilk
Ultra grain flour
(or 1 cup white, 1 cup white whole wheat)
(must be cold cut into small pieces)
dried sweet cranberries or cherries
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.
Basic Scone recipe modified from
Blue Smart Points:
Green Smart Points:
Purple Smart Points:
Printed from Skinnytaste: https://www.skinnytaste.com/lemon-cranberry-scones/