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Bakery Style Cranberry Lemon Scones

These cranberry lemon scones are light and fluffy, just like you’d expect from your favourite bakery. Topped with a lemon drizzle, these scones are perfect for breakfast or with a cup of afternoon tea.

Three cranberry scones in a stack, drizzled with icing.
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There is something special about a perfect scone. They are buttery and flaky and there are endless varieties.

These bakery-style cranberry lemon scones are one of my favourites.

These scones are loaded with fresh cranberries and lemon zest and then, to take them over the top, they are coated in a tangy lemon drizzle.

I like to make these as large wedges and I get eight scones out of a batch. If you don’t want large scones you can cut these smaller without any issues.

Why We Love This Recipe

Two cranberry scones on a counter with lemon wedges and a bowl of fresh cranberries beside them.

It is super easy to change things up in this recipe, using raspberries or blueberries instead of the cranberries, and if you don’t love lemon as I do, you could leave it out, or use oranges.

These scones are great served warm with some butter or preserves, especially some homemade Lemon Jam. I think they make a perfect breakfast, but they are also pretty good for an afternoon snack with a cup of tea.

Either way, you can’t go wrong.


The first thing to ensure your cranberry lemon scones are full of flavour is to make sure you are using fresh lemon and fresh cranberries.

Frozen cranberries are fine too, you just don’t want to use dried.

I use a rasp for zesting my lemon, then I juice the same lemon for use in the wet ingredients and the lemon drizzle.

My favourite type of juicer is the type with handles that you squeeze, like in the photo below. I find this type is the best at getting every last drop of juice out of the lemon, it does a great job on limes and oranges as well.

Once you’ve zested and juiced your lemon, add 2 tablespoons of the juice to the milk and set aside for a few minutes.

You are going to add the dry ingredients to a food processor, add the cold butter, then pulse until it looks like coarse crumbs. If you don’t have a food processor, you can cut the butter in with a pastry blender.

Dump the contents of the food processor into a medium-sized bowl.

Next, add the sugar and lemon zest to the dry ingredients. Then make a well in the centre and add the liquid ingredients, stirring just until combined. Add the cranberries to the bowl and combine them with the dough.

Pro-Tip: Make sure you are using cold butter for this recipe. The cold butter will prevent the dough from becoming too sticky and the steam it creates while baking is what helps give these scones their flaky texture.

Turn the dough onto a floured surface, or a large sheet of parchment paper. I like using the parchment paper because it makes cleaning up ridiculously easy.

Press the dough into a 9-inch circle, then cut into 8 wedges with a sharp knife or pizza cutter.

Pro-Tip: Be careful not to overwork the dough when you are pressing it out. The overworked dough will create scones that are tough and chewy.

Place the wedges on a parchment-lined baking sheet about 1 inch apart.

Next, mix the egg and 2 teaspoon of milk and brush on the scones.

Pop them in the oven at 400 degrees for 20 minutes or until they are nice and golden brown.

Remove the scones to a cooling rack, allow them to cool for 10 minutes, then coat in the lemon drizzle.

Serve immediately or allow to cool completely and store in an airtight container for up to 3 days.


Can I use whole wheat flour for scones?

Yes, you can. Whole wheat flour tends to be a bit drier than most white flours, so you may need to add a bit more liquid.

Can I reduce the sugar in my scones?

Yes, you can. However, because both cranberries and lemon are tart, the sugar helps to balance the flavours. If that doesn’t bother you, go ahead and reduce it.

Cranberry scones with icing drizzle on a cooling rack.

More Biscuits and Scones

Best ever apple streusel muffins

Flakey cheddar chive biscuits

Air Fryer Blueberry turnovers

Printable Recipe

Three cranberry scones with icing drizzle in a stack.

Bakery Style Cranberry Lemon Scones

These bakery style cranberry lemon scones are finished with a tangy lemon drizzle. Perfect for breakfast or with a cup of afternoon tea.
4.78 from 89 votes
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Course: Biscuits & Muffins
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 8 Scones
Calories: 356kcal
Author: Deanna


  • 2.5 Cups Flour All purpose
  • 1 tablespoon Baking powder
  • ½ tsp Salt
  • ½ Cup Cold butter, cut into cubes
  • ½ Cup Sugar
  • 1 Cup 2% Milk divided
  • 2 tablespoon Lemon juice fresh
  • 2 teaspoon Lemon zest zest from one medium lemon
  • ¾ Cup Fresh or frozen cranberries

Egg Wash

  • 1 Egg beaten
  • 2 teaspoon Milk

For the Lemon Drizzle

  • ½ Cup Powdered sugar
  • 2 tablespoon Fresh lemon juice


  • Preheat oven to 400 degrees
  • Place flour, baking powder, salt and butter in a food processor and pulse until it resembles coarse crumbs.  Alternatively, you can cut the butter into the dry ingredients with a pastry blender. Dump the mixture into a large bowl.
  • Mix ¾ cup of the milk and 2 tablespoon lemon juice together in a small bowl or measuring cup and let stand for 5 minutes.
  • Meanwhile, add the sugar to the dry ingredients, then stir in the lemon zest.
  • Make a well in the center of the dry ingredients and add the ¾ cup of the milk mixed with the lemon juice, stir just until combined. If there are any dry spots, add the remaining milk 1 tablespoon at a time until the dough has come together. You are looking for a dough that is just slightly sticky, but not wet. Then fold in the cranberries.
  • Turn the dough out onto a floured surface. I like to put parchment paper down first as it makes cleaning up easy.
    Sprinkle the top of the dough with a bit of flour, then gently press the dough into a 9-inch circle. Cut into 8 wedges with a sharp knife or pizza cutter.  It is important not to handle the dough more than necessary or it will become tough.
    Place the wedges on a parchment-lined baking sheet with 1-inch of room between them.
  • Whisk the egg and 2 teaspoon of milk together and brush over scones.
  • Place in the oven and bake 20 minutes or until golden brown.
  • Remove scones from the oven to a cooling rack.
  • Allow the scones to cool for about 10 minutes.  Then mix the powdered sugar and 2 tablespoon lemon juice.  Drizzle over the scones and serve.



Fresh or frozen cranberries may be used.  If using frozen cranberries, you may need to add a bit of extra flour to the counter and to the top of the scones as you press them out.  As the cranberries thaw they can release a bit of water making the dough a bit stickier.
If the scone wedges feel sticky on the bottom after cutting them, it can help to use a pie lifter to move them to the baking sheet.
When zesting the lemon, be careful not to go too deep.  You want to use only the bright yellow part of the lemon; the white part (pith) will make the flavour bitter.
You may not need all of the milk.  Start with the ¾ cup of milk mixed with the lemon juice if the dough seems dry, then add the remaining ¼ cup of milk, 1 tablespoon at a time, until it comes together.  Lower-fat milk will be thinner, resulting in a wetter dough, while higher-fat milk is thicker and may require a bit more to get the right consistency.


Estimated Nutrition Facts
Bakery Style Cranberry Lemon Scones
Amount per Serving
% Daily Value*
Saturated Fat
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

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Recipe Rating

Rose Fingal

Friday 22nd of December 2023

I hope to make this tomorrow. Can I use an orange instead of the lemon? Also can I omit the egg wash part? My grandson is allergic to eggs. Thanks

Rose Fingal

Friday 22nd of December 2023

@Deanna, Wow. Thanks for your fast response. I will make these tomorrow.


Friday 22nd of December 2023

Yes you can absolutely omit the egg wash (I often do when I'm lazy), and swapping orange for lemon would be just fine. Enjoy!


Sunday 10th of December 2023

Can these be frozen? I want to make them for Christmas. but I have so much baking to do I am looking for recipes that can be frozen


Sunday 10th of December 2023

These can be frozen. However, I would skip the icing drizzle if you are going to freeze them. When you want to serve them I would suggest thawing them, then popping them in the oven for a few minutes to crisp them up again and then add the icing drizzle.


Monday 7th of August 2023

This is my go to recipe! I have made them quite a few times and have also substituted cranberries for blueberries…they are so good!


Saturday 13th of May 2023

By chance, do you think you could make this with rhubarb?


Monday 15th of May 2023

Yes! They are fantastic. I also have a recipe for Strawberry rhubarb scones you may be interested in. Very similar to this one.


Friday 24th of March 2023

I’ve made these quite a few times, my go-to recipe! I have substituted cranberries for partridge berries (which were awesome!). Some how, today when I made these I didn’t change anything and the bottoms turned out burnt! I just had the circuit board replaced in my stove and now, I’m going to have to readjust temp and baking times for these. Just wanted to come here and say that these scones are AMAZING and my husband thanks you!


Tuesday 4th of April 2023

I'm so glad you are enjoying these, and the partridge berries sound amazing! Hope you get the new oven worked out. :)