Cranberry-Lemon Scones

Dried cranberries and lemon zest turn up the flavor of these tender scones.

Total Time:
1 hr
25 min
10 min
25 min

8 servings

  • 1 3/4 cups all-purpose flour, plus more for dusting
  • 1/4 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 6 tablespoons cold unsalted butter, cut into pieces
  • 1/3 cup dried cranberries, chopped
  • 1 1/2 teaspoons finely grated lemon zest
  • 2 large eggs
  • 1/4 cup heavy cream
  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment.

  • Whisk together the flour, sugar, baking powder and salt in a large bowl. Work the butter into the flour mixture with your fingers until it resembles a coarse meal. Stir in the cranberries and lemon zest.

  • Beat 1 egg and the cream in a small bowl with a fork. Add to the flour mixture and mix with the fork until the dough just comes together. Turn the dough out onto a lightly floured surface and pat into a 7-inch round about 1/2-inch thick. Cut into 8 wedges with a sharp knife and transfer to the prepared baking sheet.

  • Lightly beat the remaining egg and brush on the tops of the dough. Bake until the scones are golden brown, 13 to 15 minutes. Serve warm or at room temperature.

  • Copyright 2016 Television Food Network, G.P. All rights reserved

Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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