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Classic Lemon Cranberry Scones with Lemon Glaze

Classic lemon cranberry scones with lemon glaze on a rack
Yields
8 servings

The perfect scone to accompany high tea, studded with cranberries and drizzled with a lemon glaze.

Makes 8 large scones.

You might also like these Sweet and Savoury Scone Recipes.

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ingredients

Scones

2
cup all-purpose flour
¼
cup sugar
1
tbsp baking powder
¼
tsp salt
1
tbsp finely grated lemon zest
½
cup cool unsalted butter, cut into small pieces
½
cup whipping cream
¼
cup 2% milk, plus extra for brushing
1
large egg
1
tsp vanilla extract
1
cup fresh or frozen cranberries

Glaze

1
cup icing sugar, sifted
1 ½
tbsp lemon juice
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directions

Step 1

Preheat the oven to 375 F and line a baking tray with parchment paper.

Step 2

Sift the flour, sugar, baking powder and salt into a large bowl. Stir in the lemon zest. Cut in the butter until the mixture is rough and crumbly but still small pieces of butter are visible.

Step 3

In a separate bowl, whisk the cream, milk, egg and vanilla together. Add this to the flour mixture and stir to just bring the dough together, turning out onto a work surface to complete bringing it together with your hands. Flatten the dough out and press the cranberries into the dough, folding it over and flattening it out a few times to incorporate the cranberries.

Step 4

Shape the dough into a disc about 10-inches across. Cut the disc into 8 wedges and place them on the prepared baking tray, leaving a few inches between them. Brush the scones with a little milk and bake for 20 to 25 minutes until the scones are lightly browned on top. Cool completely before glazing.

Step 5

For the glaze, whisk the icing sugar and lemon juice together and drizzle over the scones using the whisk or a fork. Let the glaze set for an hour before serving.

Step 6

The scones are best enjoyed the day they are baked.

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