Lemon Cranberry Cream Scones

Original post date March 13, 2022

I first discovered scones during a trip to England when I was 10. My dad had an opportunity to travel to London for work so my mom, sister, and I got to tag along. I thought the whole idea of, "4:00 - Time for Tea!" was genius mostly because it also meant you got to have yummy, sweet treats right before dinner! Later, when I traveled back to London in college, I had the opportunity to have high tea at the famous Savoy Hotel. My love of scones was locked in for life.

I have been making this recipe for over 20 years. I believe it came from a magazine but I can't remember which one. The original recipe suggested dried apricots instead of cranberries but I don't generally have those on hand so I have used the cranberry version for years. I usually have all of these ingredients in my pantry and fridge so it's an easy thing to pull together when I have company or am craving something special on a week-end morning. Enjoy!

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Lemon Cranberry Cream Scones

Crunchy on the outside and light and fluffy on the inside with the tang of lemon and tart dried cranberries.

Course Breakfast, Brunch, Snack

Cuisine American, british

Keyword Breakfast, Breakfast Bread, Craberry Scones, Dried Cranberries, Lemon, Lemon Socnes, Quick Bread, Scones

Prep Time 10 minutes minutes

Cook Time 17 minutes minutes

Servings 8 scones

Equipment

• 1 sifter or fine sieve for dry ingredients
• 1 zester
• 1 Large Bowl
• 1 spatula
• 1 board or surface for kneading
• 1 Knife to cut into wedges
• 1 Baking Sheet

Ingredients

• 2 c. all purpose flour
• ⅓ c. plus 2 T. sugar
• 1 T. baking powder
• ½ t. salt
• ¾ c. dried cranberries
• 1 T. grated lemon zest
• 1 ¼ c. whipping cream
• 3 T. melted butter

Instructions

• Preheat your oven to 425 degrees. In a medium-sized bowl, sift together the flour, ⅓ c. sugar, baking powder, and salt. Mix to combine. Grate the lemon zest directly into the bowl. (This ensures you get all of that wonderful lemon oil as well.) Add the cranberries and stir to coat the lemon and cranberries with the flour mixture.
• Add the cream and mix with a spoon to mostly combine. (You will have some lose flour and that is OK.) Turn the dough onto a lightly floured board and kneed a few times to incorporate any lose dough. DO NOT OVER MIX or your dough will get tough.
• Pat the dough into a 10-inch circle about a half an inch thick. Cut into eight equal wedges and transfer to a baking sheet. Brush the tops of the scones with melted butter and sprinkle with the remaining 2 T. sugar.
• Bake the scones for 15-17 minutes or until lightly browned a firm to the touch.