Cranberry Lemon Scones

Posted on August 18, 2015 in Cakes and Cupcakes/ The Sugary



 I’m sure, at some point or other in your life, that you – my dear readers – have been in the midst of watching a movie and seen the men and women sitting ’round the table enjoying steaming tea, dainty sandwiches, pretty pastries, and all sorts of delightfully delicious looking snacks. If you’re like me, the simple idea of afternoon tea – that of relaxing while drinking tea and gorging yourself on sugary tarts and cookies – appeals immensely to the foodie in you. You’ve probably as a child or with your own children, nieces, or nephews, witnessed the obsession with “tea time” where the pretend (and sometimes not so pretend) tea and cakes get shoved into the mouths of favorite dolls and teddy bears.

So where is this all heading, you might ask? Well…being a foodie and desiring my own afternoon tea experience, added to the wish of my beautiful niece (and her mom…we are definitely sisters from another mister ðŸ˜Š ) to have tea time with her aunt has propelled me into a frantic search for tea rooms in the area that we could visit. Whilst googling locales and calling for information, I developed a killer hankering for some scones. If you’ve never had a scone – let me tell you, you’re missing out! And if you’ve had a scone and weren’t fond of the dry, crumbly texture, then you’ve most certainly had the wrong scone!




I baked these 👆 after the “hankering” turned into a “must have” and they were P-E-R-F-E-C-T! Super moist, slightly sweet, with a tender crumb and a firm crust, drizzled with a tangy and creamy lemon glaze…I ate so many I had to take a nap! Scones are somewhere in between a cookie, a cake, and a biscuit. If you’ve had strawberry shortcake, think a less dry, sweeter biscuit studded with cranberries (or chocolate chips, or blueberries, the possibilities are endless!). Scones are not difficult to make, but have oftentimes given bakers a run for their money due to simple mistakes that are easily corrected using these tips:

  • Use COLD butter, and try not to mix for too long so you don’t melt it with your hands. A great trick is to freeze your butter for an hour or two before grating it.
  • Use only your finger tips. The palms of your hands can transfer too much heat to the scones and melt the butter.
  • Do not over mix! The butter/dry ingredients should resemble coarse breadcrumbs. Stop once you achieve this!! A few clumps are ok, but there’s no going back from over mixing.
  • The dough will be sticky. This is not like real bread dough, there is no kneading necessary. Just plop that sticky mess onto a cookie sheet and form into a circle. The wetter the dough, the more moist the scones will be.
  • Use full fat sour cream. The scones need the fat for taste and texture.

So…whether you’ve had a bad experience with scones, or just never had one, I strongly suggest you give this recipe a try! Brew some tea, or coffee, and dip a chunk in for an even better experience! ☕

Cranberry Lemon Scones
Serves 8
These are not your average scone - they are neither dry, nor crumbly - but perfectly, sinfully moist and lightly sweet with a drizzle of creamy lemon sugar glaze
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Prep Time
10 min
Cook Time
14 min
Total Time
24 min
Prep Time
10 min
Cook Time
14 min
Total Time
24 min
For the scone
  1. 1/3 cup sugar
  2. 2 cups flour
  3. 1 teaspoon baking powder
  4. 1/4 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 1 stick of cold butter
  7. 1/2 cup craisins
  8. 1/2 cup sour cream
  9. 1 large egg
  10. 1 teaspoon vanilla extract
  11. *optional - coarse sugar for sprinkling on top before baking
For the icing
  1. 1 cup powdered sugar
  2. 2 tablespoons lemon juice
  3. 1 tablespoon heavy cream
  1. Preheat your oven to 400 degrees and line a cookie sheet with parchment paper
  2. Mix all dry ingredients together in a large bowl
  3. Grate your butter into your dry ingredients and combine with your fingers until mixture resembles coarse bread crumbs. Try to work quickly as the heat from your hands can melt the butter.
  4. In a small bowl combine sour cream, egg, and vanilla and then add to your dry ingredients along with the craisins. Mix until just combined - do not over mix.
  5. Shape your dough into a circle on your cookie sheet, about 1 1/2 inches thick.
  6. With a pastry cutter or knife, cut your dough like a pizza into 8 even slices and separate them on the cookie sheet, giving them about 1 inch or more in between.
  7. Sprinkle with coarse sugar for sparkle and added sweetness if desired.
  8. Bake 14 minutes or until bottoms are golden and tops are firm. Let cool 5 minutes before icing.
  9. Combine your powdered sugar, lemon juice, and heavy cream in a bowl with a fork and drizzle over the tops of the scones - Enjoy!
  1. Craisins are an easy and readily available ingredients for most home bakers - but - fresh cranberries can be substituted in. Half the cranberries and gently fold them in with the wet ingredients.
  2. You can also substitute other fruits and ingredients for the cranberries. Try other dried fruits, chocolate chips, blueberries, strawberries - have fun with your scones!
The Sugary

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