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.
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
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.
HOW TO MAKE BAKERY STYLE CRANBERRY LEMON SCONES
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 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 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.
FAQS
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.
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.
More Biscuits and Scones
Best ever apple streusel muffins
Flakey cheddar chive biscuits
Air Fryer Blueberry turnovers
Bakery Style Cranberry Lemon Scones
Ingredients
- 2.5 Cups Flour All purpose
- 1 Tbsp Baking powder
- 1/2 tsp Salt
- 1/2 Cup Cold butter, cut into cubes
- 1/2 Cup Sugar
- 1 Cup 2% Milk divided
- 2 Tbsp Lemon juice fresh
- 2 tsp Lemon zest zest from one medium lemon
- 3/4 Cup Fresh or frozen cranberries
Egg Wash
- 1 Egg beaten
- 2 tsp Milk
For the Lemon Drizzle
- 1/2 Cup Powdered sugar
- 2 Tbsp Fresh lemon juice
Instructions
- 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 3/4 cup of the milk and 2 tbsp 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 3/4 cup of the milk mixed with the lemon juice, stir just until combined. If there are any dry spots, add the remaining milk 1 tbsp 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 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 the scones to cool for about 10 minutes. Then mix the powdered sugar and 2 tbsp lemon juice. Drizzle over the scones and serve.
Video
Notes
Nutrition
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.
I was a first time scone maker when I made these scones. I wish that I’d taken a picture of my finished product, for they looked as delicious as they tasted!! I was so happy with the results….a great recipe for anyone to try out!
Let me add that I am by no means a baker of any kind; so this was quite a victory for me. 🏆👩🏻🍳
This comment makes me so happy. Well done on your first scone recipe! I’m glad you liked them and had great results. I’m sure this won’t be the last time you make scones.
Could I switch out the cranberries for blueberries
Yes! They are fabulous with blueberries. Enjoy!
Delicious!
Made a batch tonight and had a scone for dinner.
Couple changes: added one egg to wet ingredients (not sure why it doesn’t say to do so in the ingredients list/instructions) and brushed heavy cream on top before baking.
They turned out lovely!
So good. We’ve made these several times now. I can’t believe how easy they are to make.
Can you freeze these without the glaze?
Yes, you sure can. They freeze really well.
These were absolutely fabulous! I ate 2 of them before I could even get the glaze on them!
Can I use a cup of buttermilk which is what the milk and lemon juice are? I always have buttermilk in the refrigerator. Thank you.
Buttermilk will work for sure. I chose lemon juice and milk for this one because I like them extra lemony, but you could always add a bit more zest if you wanted. Even if you don’t use lemon juice in the scone itself, the lemon drizzle gives it a great lemon flavour. I hope you enjoy!
These were so easy to make and turned out perfect. I never was brave enough to try making them at home before and I’m so glad I found this recipe! Thanks!
I’d never ever say no to a scone! Love the addition of lemon and cranberries. Cranberries is something I don’t have very often so I’d love to give this recipe a go. I love lemon in sweet recipes. Adding a little tartness makes such a difference.
These look great – I love cranberry scones. I can’t wait to try this version
These scones look very refreshing.
I was wondering if you can use gluten free flour for these. Also, if it is possible to use a sugar alternative, too. I know it takes all the fun out of these scones but that’s what the doc wants! I was thinking orange juice and zest would also be great with the cranberries!
I have not tested these with gluten free flour, but there are lots of all purpose gluten free flour mixes on the market. I would just be sure to try one of those, and not a gluten free all purpose baking mix which usually includes added learners and salts. All gluten free blends have a different texture than traditional flour, however, so that may affect the final result. As far as sugar, you can reduce it, leave it out, or use an alternative. Orange juice and zest is great in these, and given as a suggestion in the recipe. Let me know how these turn out if you decide to try them with alternatives.
They look delicious!
These look totally delicious! I’m feeling them for christmas brunch this year!
Though cranberry and lemon are a favorite combo of mine, I’m glad you give alternatives. Also, your helpful tips for new bakers was great too. I don’t think I’ve ever made a “good” scone but will try these. Thanks for the recipe!
I hope they work out for you. The trick really is the cold butter and not overworking the dough. Good luck!
Do you soften or cook the cranberries before adding to the mixture?
Nope. No need to soften or cook before hand, they will cook inside the scones. Enjoy!