Lemon Cranberry Scones

Lemons and cranberries are a perfect complement. Served with a rich dollop of clotted cream makes them really decadent, but they are great on their own with a really good cup of coffee.


  • 2 tablespoons lemon zest preferably Meyer lemons, finely chopped
  • 2½ cups flour
  • ½ cup of sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 8 tablespoons cold unsalted butter cut in pieces
  • 1 cup dried cranberries
  • 1 egg
  • 1 egg yolk
  • 1 cup heavy cream


Preheat oven to 400

Mix flour, sugar, baking powder and salt together and then cut in the butter with a pastry blender (or use your fingers if you want)

Add cranberries.

In a separate bowl, beat egg, yolk, and cream together.

Add to flour mixture and stir until just combined – don’t overdo it

Dump the dough onto a floured board

Now, be creative – Scones are typically triangular in shape but can be round square, heart, or whatever shape you want.

For triangles, form dough into a couple of 6″ diameter circles and make 4 cuts in the circle like a pizza, making 8 triangles.

Arrange on baking sheet about 1″ apart.

Bake until golden, about 15 minutes.

Allow to cool slightly, and then drizzle with pastry icing

Serve with Clotted cream, Mascarpone or Double Devon cream

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