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  • Writer's pictureM Smith

Lemon Cranberry Scones

My favourite biscuit is #3 on our list of biscuits—the scone. In particular, the Lemon Cranberry Scone. There’s nothing better than biting into a buttery, flakey scone with its hint of lemon and the bright burst of cranberry flavour. Pair this scone with an expresso, and you’re set for a brilliant breakfast.

Don’t be intimidated. Scones, and I mean delicious scones, are not hard to make if you use the right ingredients: cold butter, buttermilk, lemon zest, and fresh cranberries. If you don’t like cranberries, substitute with blueberries. I’ve made the same recipe with frozen wild blueberries, and it was a hit with everyone.

When making this recipe, measure your butter, then place it into the freezer for an hour. When you’re ready to use it, use a box grater to grate the butter into manageable pieces.

We’ll try and get Lien to make a few of these. I think they will be a hit with Kai.


  • 4 cups of all-purpose flour

  • 1 cup of granulated sugar

  • 1 tablespoon of baking powder

  • Pinch of salt

  • Zest of 1 lemon

  • 170 grams (10 tablespoons) of cold butter - grated.

  • 1 cup buttermilk

  • 2 eggs

  • ½ cup of cranberries - more if you want


  • ¼ cup icing sugar

  • 1 tablespoon of lemon juice

  • 2 tablespoons of cream or milk


  • Whisk together the flour, sugar, baking powder, salt, and lemon zest. Grate your butter onto a piece of parchment, then add to your flour mixture. Using your hands, work in the butter until combined.

  • In a separate bowl, whisk your eggs and buttermilk together. Combine with the flour mixture and stir until combined, and a rough dough is formed.

  • Add your cranberries and carefully fold until incorporated. The dough is ready when it can be formed into a ball.

  • Lightly flour your work surface and rolling pin. Roll the dough into a 1 inch thick, 6 inches in diameter circle. Using a sharp knife, cut your dough into wedges You should get 12 scones or, in my case 11 slightly different sized wedges.

  • Place the wedges onto a parchment-lined baking sheet, and arrange the scones half an inch apart. Brush with melted, top with sugar if you like and place in the fridge for an hour. The butter needs to be cold when you put it in the oven!

  • When ready, bake your scones for 20 - 25 minutes or until golden brown around the edges and lightly browned on top in a pre-heated 400°F oven. Baking time will depend on your oven. Make sure to check them halfway through.

  • Remove the scones and transfer them onto a cooling rack. When cool, glaze with your icing sugar mixture (optional).


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