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Lemon & Cranberry Scones

Lemon Cranberry Scones are easy to make and are great for breakfast or as snacks! Fresh zingy lemon with tart cranberries plus a sweet glaze!

Prep Time
15 mins
Cook Time
15 mins
Total Time
27 mins
Servings: 8 scones
Calories: 243 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 cups biscuit mix such as Bob's Red Mill
  • 1/4 cup cold butter cubed
  • 1 egg
  • cold water about 1/2 cup
  • 1/4 cup dried cranberries
  • lemon zest zest one whole lemon
for the glaze-
  • 3/4 cup powdered sugar
  • 1 tablespoon lemon juice or more, if needed

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees.
  2. In a stand mixer, stir biscuit mix and butter together until the butter breaks apart into smaller pieces, about the size of peas.
  3. Crack an egg into a liquid measuring cup and top it off with enough water to equal 3/4 cup. Whisk the mixture together and stream into dry ingredients with mixer on low. Once that is just incorporated, stir in cranberries and lemon zest.
  4. Dump scone dough onto a well floured surface and press out to be an 8-10-inch circle, approximately. Cut into 8 triangles, just like you're cutting a pie. Place onto the baking mat and bake for 10-12 minutes or until puffed and lightly golden. Remove from oven and set aside to cool.
  5. In a small bowl, combine powdered sugar and lemon juice until a thick but still runny glaze forms and spread over top scones. Serve warm or at room temperature.

Notes

  • Overspreading. If you are afraid that your lemon cranberry scones will spread, refrigerate the shaped scones for at least 15 minutes before baking.
  • If you still find that your dough is spreading too much as it bakes, remove from the oven and press back into shape using a spatula. Then return to the oven to bake. Good luck!
  • Freezing Baked. Bake scones as directed and cool. Do not top with icing. Freeze in an airtight bag or container for up to 4 months. To thaw, transfer the scones to the counter for a few hours or overnight in the fridge. Either warm in the microwave or in the oven, then top with icing!
  • Freezing Unbaked. Once you are done cutting the dough into wedges, freeze on a plate or baking sheet for at least an hour. Then transfer to an airtight bag or container and freeze for up to 4 months. To bake, either bake from frozen, adding a few minutes to the baking time or thaw overnight and bake as normal.
  • Overnight Instructions. To make these lemon cranberry scones the night before, follow the instructions, stopping after you cut the circle of dough into triangles. Cover and refrigerate overnight. When ready to bake, preheat your oven and continue where the instructions left off.

Nutrition Information

Calories 243kcal (12%) Carbohydrates 34g (11%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 5g (25%) Cholesterol 36mg (12%) Sodium 442mg (18%) Potassium 56mg (2%) Fiber 1g (4%) Sugar 17g (34%) Vitamin A 207IU (4%) Vitamin C 1mg (1%) Calcium 58mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 8scones

Amount Per Serving

Calories 243

% Daily Value*

Calories 243kcal 12%
Carbohydrates 34g 11%
Protein 3g 6%
Fat 11g 17%
Saturated Fat 5g 25%
Cholesterol 36mg 12%
Sodium 442mg 18%
Potassium 56mg 1%
Fiber 1g 4%
Sugar 17g 34%
Vitamin A 207IU 4%
Vitamin C 1mg 1%
Calcium 58mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.