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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.

Cranberry scones on a platter

There is something special about a perfect scone. They are buttery and flakey 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 know that sounds like a lot of work, but I promise these scones are easy to make.

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

Cranberry Scones on a plate

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 like I do, you could leave it out, or use oranges.

These scones are great served warm with some butter or preserves. 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.

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

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

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

Next, mix the egg and 2 tsp 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 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.


  • Make sure you are using cold butter. It is the steam that releases from the butter that creates the beautiful, flakey scones.
  • Be careful not to overwork the dough. You want to mix it just until everything comes together and press it out gently. Overworking will cause the gluten to develop and the scones will become tough.
  • Can I use whole wheat flour? You can! You may have to add a bit more liquid and the scones will be a bit heavier in texture, but it will work.
  • Can I reduce the sugar? Yes, you can. However, because cranberries and lemon are both tart, the sugar helps to balance the flavours. If that doesn’t bother you, go ahead and reduce it.
Cranberry scones on a square plate


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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.
4.94 from 46 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 Tbsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1/2 Cup Cold butter, cut into cubes
  • 1/2 Cup Sugar
  • 1 Cup Milk
  • 2 Tbsp Lemon juice fresh
  • 2 tsp Lemon zest zest from one medium lemon
  • 3/4 Cup Fresh or frozen cranberries
  • 1 Egg beaten
  • 2 tsp Milk

For the Lemon Drizzle

  • 1/2 Cup Powdered sugar
  • 2 Tbsp Fresh lemon juice


  • Preheat oven to 400 degrees
  • Place flour, baking soda, baking powder, salt and butter in a food processor and pulse until it resembles course crumbs.  Alternatively, you can cut the butter into the dry ingredients with a pastry blender. Dump the mixture into a large bowl.
  • Mix the milk and 2 tbsp lemon juice together in a small bowl or measuring cup and let stand 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 milk, stir just until combined, then fold in the cranberries.
  • Turn the dough out onto a floured surface or large sheet of parchment paper.
    Gently press the dough into a 9 inch circle, then 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 room between them.
  • Mix egg and 2 tsp 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 to cool about 10 minutes.  Then mix the powdered sugar and 2 tbsp 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.


Calories: 356kcal | Carbohydrates: 54g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 339mg | Potassium: 249mg | Fiber: 2g | Sugar: 22g | Vitamin A: 434IU | Vitamin C: 5mg | Calcium: 113mg | Iron: 2mg
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Susan Lancaster

Tuesday 23rd of November 2021

Wow- these were SUCH a hit at my ladies brunch. I had so many people ask me for the recipe. Loved the tip about using a processor as that is a great suggestion to really get that flour butter mixture crumbly while preventing over mixing. Excellent scone recipe and you can adapt for pretty much any other fruit that compliments lemon.


Saturday 16th of October 2021

These are delicious! Have made them twice. The dough is very wet when I try and cut the scones…it doesn’t look like that in the video. Do I need to adjust the amount of flour for Canadian measurements?


Sunday 17th of October 2021

@Deanna, thanks. They still came out incredibly delicious and beautiful, it was just hard to get them onto the pan to bake. Last time I floured the counter, this time I tried just cutting them on the parchment but had trouble separating the pieces. And I did use frozen berries. Figured a little flour would do it, appreciate the reply.


Saturday 16th of October 2021

Glad you are enjoying them! I'm actually Canadian myself and make them exactly per the recipe. I have noticed that sometimes if you are using frozen berries and they've been allowed to thaw before adding them they can cause the dough to be a bit wetter. You should be able to resolve that by just by sprinkling the counter well with flour as well as at the top as you press them into the circle. Good luck!


Wednesday 29th of September 2021

I have made these scones at least 5-6 times. They are now my go to recipe. They turn out perfect and fluffy every single time. Using the food processor is definitely a key step. It keeps the butter cold and reduces the rick of warming/melting the butter in the dough by overworking with your hands.

Thank you again for sharing this recipe. I have gotten so many compliments on them and they really are perfect.


Friday 1st of October 2021

Thank you so much! I'm so glad you, and everyone you make them for, enjoy them!


Saturday 12th of June 2021

Delicious and beautiful!!


Saturday 5th of June 2021

I think the list of ingredients is incorrect, I put in 1 tbsp of baking powder as suggested and it ruined the scones. They were very bitter

Esther Maludzinski

Saturday 6th of November 2021

@Glen, perhaps when you zested the lemon you maybe got some bitter pith.


Saturday 5th of June 2021

Hmm, I'm sorry that happened. 1 tablespoon of baking powder is definitely correct. We make these several times a month and have not had that issue. Did you make any substitutions to any other ingredient?

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