Lemon Cranberry Scones

top view of a sliced scone on a brown patterned plate with a bowl of lemon curd and scones on a dark background

I am a believer that if you add lemon to anything it will make it better. From soup to scones. It’s all good.

Lemon cranberry scones are just the right combination of sweet and sour. And if you put some lemon curd on these they will blow your mind.

Lemon Cranberry Scones

Print Recipe
Serves: 16 Cooking Time: 15-20 min


  • 1 1/2 cup whole wheat flour
  • 1 cup all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 1/2 cup cold butter
  • 1/4 cup granulated sugar
  • 1/2 cup milk
  • 1/4 cup lemon juice (1-2 lemons)
  • zest of 1-2 lemons
  • 2 tsp vanilla
  • 1/2-3/4 cup dried cranberries

  • Topping:
  • 1 egg yolk + 1 tbsp water
  • coarse sugar for topping (optional)



Preheat the oven to 400 degrees F. Line a baking sheet with a Silpat or parchment paper. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.


Cut the butter into 1/2 inch cubes and add to the flour mixture (alternatively you can grate the butter into the flour on the large holes of a cheese grater). Using your fingers, pinch the butter into the flour.


Combine the milk, lemon, zest, vanilla, and cranberries into the flour mixture until it forms a soft dough (try not to work it too much). If it is too sticky add flour 1 tbsp at a time so that you can form it into a ball.


On a lightly floured work surface, divide the dough into 2 balls. Form each into a circle about 1-2 inches tall with a ~6inch diameter. Slice each into 8 triangles and arrange on a baking sheet. Brush the egg wash over the top of the scones and sprinkle with coarse sugar.


Bake in the oven for 15-20 minutes or until lightly golden on the tops. Cool on a wire rack slightly before serving with jam, butter, or lemon curd.




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