Lemon Cranberry Scones

Servings 12 servings
Author Lauren


1/3 cup craisinsGlaze:

  • 3/4 cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • 1/2-1 tablespoon water
  • 1/8 teaspoon lemon zest


  1. Preheat oven to 375. Line baking sheet with parchment paper or spray with non stick cooking spray and set aside. In large bowl, combine all dry ingredients and lemon zest. Stir in butter and break apart into small pieces the size of peas using a fork or pastry cutter. Stir in milk and craisins. Dough will be very sticky. Spread dough out onto well floured board and dust top with more flour to make it easy to work with. Roll dough out to be 1 inch in thickness. Cut out into squares or circles.  Place onto prepared baking sheet. Bake 12-15 minutes or until bottoms are golden brown. Remove from oven and place scones onto cooling rack. For the glaze, whisk all ingredients together until runny and smooth. Spoon over the tops of the warm scones and let the excess drip through the cooling rack. Store in air tight containers for up to 4 days.

Recipe Notes

-When I top any baked good with a glaze of some sort, I like to put waxed paper underneath my cooling rack to make for easy clean up.-Sometimes instead of topping these with a glaze, I make a citrus honey butter--its DELICIOUS. To make it, you simply whip together 1/2 cup softened butter, 2 tablespoons honey, and 1/2 tablespoon orange zest.-Instead of rolling the dough out, you can do the drop biscuit method. Its a time saver and is probably easier too.-When and if you roll out the dough use lots of flour! You don't want it sticking to your board!-Don't feel you are limited to lemon zest in this recipe. Try orange, lime or grapefruit to switch it up! Yum!