Lemon Cranberry Scones

These Lemon Cranberry Scones studded with dried cranberries are topped with a lemon glaze; a perfect Sunday morning treat.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Position rack in top third of oven; Preheat oven to 375F°.

Step 2

Line baking sheet with parchment paper.

Step 3

Make glaze by combining 2 tbsp sugar and 1 tbsp lemon juice.

Step 4

Combine buttermilk, remaining lemon juice, sugar, lemon zest, vanilla, and egg in a medium bowl, stirring with a whisk.

Step 5

Combine flour, baking powder, salt, in a large bowl, stirring with a whisk.

Step 6

Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal.

Step 7

Gently fold in cranberries or cherries.

Step 8

Add buttermilk mixture, stirring just until moist. (dough will be sticky)

Step 9

Place dough onto a floured surface and knead lightly four times with floured hands.

Step 10

Form dough into an 8-inch circle onto baking sheet, about 3/4" thick. Using a knife, cut dough into 10 wedges (do not cut all the way through).

Step 11

Brush lemon glaze over dough.

Step 12

Bake until golden, about 18-20 minutes, or until a tester comes out clean.

Step 13

Serve warm or room temperature.

Step 14

Leftovers can be stored in air-tight containers for up to two days.

Step 15

You can either freeze scones before or after baking. If you prefer to bake the scones first, let them cool completely and transfer them to a resealable bag or airtight container before freezing for up to 1 month. Defrost for 1 hour at room temperature then warm the defrosted scones in an oven preheated to 300F for 5 to 10 minutes.

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