Lemon Cranberry Scones – Skinnytaste

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These lemon-cranberry scones with dried cranberries are coated with a lemon glaze. A perfect enjoyment on Sunday morning.

Lemon and cranberry scones with glaze
Lemon and cranberry scones

Freshly baked scones and a hot cup of tea are my idea of ​​the perfect cozy Sunday morning. If you're a scone lover like me, you can enjoy these blueberry scones and chocolate chip scones too!

Lemon cranberry scones with icing

These scones are great straight out of the oven, the lemon peel and icing are a must here! If you don't want to buy buttermilk, you can use the powdered buttermilk that will last a long time in the pantry. Just follow the instructions for making buttermilk so you have the right amount of liquid for this recipe.

With perfect scones, be careful not to knead the dough too much and make sure your butter is chilled. Leftovers can be stored in airtight containers for up to two days. I've tried using whole wheat flour, but I prefer a mixture of whole wheat flour and white for better texture.

How to freeze scones

You can freeze scones either before or after baking. If you'd rather bake the scones first, allow them to cool completely and place them in a resealable bag or airtight container before freezing them for up to 1 month. Thaw for 1 hour at room temperature, then heat the thawed scones in an oven preheated to 300F for 5 to 10 minutes.

To freeze the scones before baking, cut out the scones and place them on a baking sheet lined with parchment paper. Freeze the scones on the sheet until set, place in resealable bags or airtight containers, and freeze for up to 3 months. Bake the scones straight from the freezer as directed in the recipe, but allow an additional 2 to 5 minutes of baking time.

Baked scones cut into trianglesCranberry Scone up close

Lemon and cranberry scones

Preparation time: 15th min

Cooking time: 20th min

Total time: 35 min

These lemon-cranberry scones with dried cranberries are coated with a lemon glaze. A perfect enjoyment on Sunday morning.

  • 2 tablespoon sugar
  • 2 tablespoon fresh lemon juice, divided
  • 1/2 Cup low-fat buttermilk
  • 1/4 Cup sugar
  • 1 tablespoon Lemon peel
  • 2 TL Vanilla extract
  • 1 big egg
  • 2 cups Ultra-grain flour, or 1 cup white, 1 cup white whole wheat wheat
  • 1 tablespoon baking powder
  • 1/2 TL Salt-
  • 3 tablespoon chilled butter, must be cut into small pieces cold
  • 3/4 Cup dried sweet cranberries or cherries
  • Place the grid in the top third of the oven. Preheat oven to 375F °.

  • Line the baking sheet with parchment paper.

  • Make glaze by combining 2 tablespoons of sugar and 1 tablespoon of lemon juice.

  • Mix the buttermilk, remaining lemon juice, sugar, lemon zest, vanilla and egg in a medium-sized bowl while stirring with a whisk.

  • Mix the flour, baking powder and salt in a large bowl while stirring with a whisk.

  • Cut in chilled butter with a mixer or use 2 knives until the mixture resembles a coarse meal.

  • Carefully fold in the cranberries or cherries.

  • Add buttermilk mixture and stir just until moist. (Dough will be sticky)

  • Place the dough on a floured surface and knead lightly four times with floured hands.

  • Form dough in an 8-inch circle on baking sheet, about 3/4 "thick. Use a knife to cut dough into 10 wedges (don't cut all the way through).

  • Brush the dough with lemon glaze.

  • Bake until golden, about 18-20 minutes, or until a tester comes out clean.

  • Serve warm or at room temperature.

Portion: 1scone , Calories: 193kcal, Carbohydrates: 34G, Protein: 4.3G, Fat: 4.7G, Fiber: 2.1G

Blue Smart Points: 7th

Green Smart Points: 8th

Purple Smart Points: 7th

Points +: 5

Keywords: Cranberry scones, scones

sent December 6, 2020 by Gina

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