Cranberry Lemon Scones Recipes

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LEMON CRANBERRY SCONES



Lemon Cranberry Scones image

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

Provided by Gina

Categories     Breakfast     Brunch

Time 35m

Number Of Ingredients 12

2 tbsp sugar
2 tbsp fresh lemon juice (divided)
1/2 cup low fat buttermilk
1/4 cup sugar
1 tbsp lemon zest
2 tsp vanilla extract
1 large egg
2 cups Ultra grain flour (or 1 cup white, 1 cup white whole wheat)
1 tbsp baking powder
1/2 tsp salt
3 tbsp chilled butter (must be cold cut into small pieces)
3/4 cup dried sweet cranberries or cherries

Steps:

  • Position rack in top third of oven; Preheat oven to 375F°.
  • Line baking sheet with parchment paper.
  • Make glaze by combining 2 tbsp sugar and 1 tbsp lemon juice.
  • Combine buttermilk, remaining lemon juice, sugar, lemon zest, vanilla, and egg in a medium bowl, stirring with a whisk.
  • Combine flour, baking powder, salt, in a large bowl, stirring with a whisk.
  • Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal.
  • Gently fold in cranberries or cherries.
  • Add buttermilk mixture, stirring just until moist. (dough will be sticky)
  • Place dough onto a floured surface and knead lightly four times with floured hands.
  • 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).
  • Brush lemon glaze over dough.
  • Bake until golden, about 18-20 minutes, or until a tester comes out clean.
  • Serve warm or room temperature.

Nutrition Facts : ServingSize 1 scone, Calories 193 kcal, Carbohydrate 34 g, Protein 4.3 g, Fat 4.7 g, Fiber 2.1 g

DRIED CRANBERRY, WALNUT, AND LEMON SCONES



Dried Cranberry, Walnut, and Lemon Scones image

Provided by Jennifer Wickes

Categories     Berry     Citrus     Nut     Breakfast     Brunch     Bake     Quick & Easy     Cranberry     Lemon     Walnut     Fall     Shower     Bon Appétit     New Jersey     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12

Number Of Ingredients 10

2 tablespoons plus 1 cup sugar
2 tablespoons fresh lemon juice, divided
3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon finely grated lemon peel
1 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, diced
1 cup dried sweetened cranberries
1/2 cup coarsely chopped walnuts
1/2 cup (or more) chilled half and half, divided

Steps:

  • Position rack in top third of oven; preheat to 375°F. Line baking sheet with parchment paper. Whisk 2 tablespoons sugar and 1 tablespoon lemon juice in bowl for glaze.
  • Whisk flour, baking powder, lemon peel, salt, and 1 cup sugar in large bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in cranberries and walnuts. Add 1/2 cup half and half and1 tablespoon lemon juice. Toss with fork until dough comes together in moist clumps, adding more half and half if dough is dry. Gather dough into ball; divide in half. Press out each half on floured surface to 6-inch-diameter (1-inch-high) round. Cut each round into 6 wedges. Transfer to baking sheet; brush with glaze.
  • Bake scones until golden and tester comes out clean, about 18 minutes. Serve warm or at room temperature.

DRIED CRANBERRY, WALNUT, AND LEMON SCONES



Dried Cranberry, Walnut, and Lemon Scones image

Original recipe from Bon Appétit, November 2005 by Jennifer Wickes, Pine Beach, NJ. Jennifer Wickes of Pine Beach, New Jersey, writes: "I grew up in Bermuda learning to make English sweets like these scones. You can adapt the recipe to any season by adding a different mix of berries and nuts. This combination is perfect for fall." Posted for ZWT6.

Provided by kitty.rock

Categories     Dessert

Time 38m

Yield 12 scones, 12 serving(s)

Number Of Ingredients 11

2 tablespoons sugar
1 cup sugar
2 tablespoons fresh lemon juice, divided
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon finely grated lemon peel
1 teaspoon salt
3/4 cup chilled unsalted butter, diced
1 cup dried sweetened cranberries
1/2 cup coarsely chopped walnuts
1/2 cup chilled half-and-half, divided (or more if needed)

Steps:

  • Position rack in top third of oven; preheat to 375°F Line baking sheet with parchment paper. Whisk 2 tablespoons sugar and 1 tablespoon lemon juice in bowl for glaze.
  • Whisk flour, baking powder, lemon peel, salt, and 1 cup sugar in large bowl. Add chilled butter; using fingertips, rub in until coarse meal forms or use pastry cutter to cut in butter.
  • Mix in cranberries and walnuts. Add 1/2 cup half and half and1 tablespoon lemon juice.
  • Toss with fork until dough comes together in moist clumps, adding more half and half if dough is dry.
  • Gather dough into ball; divide in half. Press out each half on floured surface to 6-inch-diameter (1-inch-high) round.
  • Cut each round into 6 wedges. Transfer to baking sheet; brush with glaze.
  • Bake scones until golden and tester comes out clean, about 18 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 365.3, Fat 16.3, SaturatedFat 8.4, Cholesterol 34.2, Sodium 291.3, Carbohydrate 52.5, Fiber 1.8, Sugar 25.6, Protein 4.4

MEYER LEMON CRANBERRY SCONES



Meyer Lemon Cranberry Scones image

Categories     Bread     Milk/Cream     Food Processor     Breakfast     Brunch     Dessert     Bake     Cranberry     Lemon     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16

Number Of Ingredients 11

2 tablespoons freshly grated lemon zest (from about 3 lemons; preferably Meyer)
2 1/2 cups all-purpose flour
1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1 1/4 cups fresh cranberries, chopped coarse, or 1 1/4 cups dried cranberries or dried cherries
1 large egg
1 large egg yolk
1 cup heavy cream
Accompaniment: crème fraîche or whipped cream

Steps:

  • Preheat oven to 400°F. and line a large baking sheet with parchment paper.
  • With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.
  • In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.
  • In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.
  • In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.
  • On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.
  • Serve scones warm with crème fraîche or whipped cream. Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.

LEMONY CRANBERRY HAZELNUT SCONES WITH LEMON GLAZE



Lemony Cranberry Hazelnut Scones with Lemon Glaze image

I make these for teachers for Valentine's Day, but they are wonderful any day of the week. They are tender and flaky and lemony. You can use dried cranberries (which I do) and leave out the nuts if you'd like. The glaze is wonderful, and I haven't found a person who doesn't just love these scones.

Provided by Paula Todora (Paula T)

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 1h

Yield 8

Number Of Ingredients 14

2 cups all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
1 teaspoon freshly grated lemon zest
¼ teaspoon salt
⅓ cup cold unsalted butter
⅓ cup fresh cranberries
¼ cup chopped hazelnuts
2 eggs
½ cup buttermilk
1 egg, beaten
1 tablespoon heavy whipping cream
½ cup confectioners' sugar
1 tablespoon fresh lemon juice

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Whisk flour, white sugar, baking powder, lemon zest, and salt together in a large bowl. Cut unsalted butter into flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs. Add cranberries and hazelnuts.
  • Beat 2 eggs and buttermilk together with a fork in a small bowl; add egg mixture to flour mixture and mix until the dough starts to come together and is just moistened. Let dough rest for 10 minutes.
  • Turn dough out on a lightly-floured surface and pat dough into a 1-inch thick circle. Cut circle in half with a sharp knife and cut each half into four sections. Gently transfer each section with a floured spatula to the prepared baking sheet.
  • Whisk 1 egg and cream together in a small bowl. Brush egg-cream mixture over each scone.
  • Bake in the preheated oven until the scones are golden brown and sound hollow when tapped, about 30 minutes. Remove to a wire rack.
  • Stir confectioners' sugar and lemon juice together in a bowl until desired glaze consistency is reached. Drizzle glaze over warm scones.

Nutrition Facts : Calories 301.5 calories, Carbohydrate 40.5 g, Cholesterol 93.2 mg, Fat 12.9 g, Fiber 1.4 g, Protein 6.8 g, SaturatedFat 6.2 g, Sodium 239.5 mg, Sugar 15.3 g

CRANBERRY SCONES



Cranberry Scones image

We used cranberries instead of currants in these traditional, crumbly British scones for an irresistible winter treat. Try them for breakfast or with afternoon tea.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 30m

Number Of Ingredients 7

2 cups all-purpose flour, plus more for work surface
5 tablespoons sugar, plus 1 tablespoon for topping
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into small pieces
2/3 cup (plus 1 tablespoon) half-and-half
1/2 cup halved cranberries, drained on paper towels

Steps:

  • Preheat oven to 425 degrees. In a bowl, whisk together flour, 5 tablespoons sugar, baking powder, and salt. Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries.
  • On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining tablespoon half-and-half; sprinkle with remaining tablespoon sugar. Bake until golden brown, 12 to 15 minutes. Let cool on a wire rack.

LEMON CRANBERRY OAT SCONES



Lemon Cranberry Oat Scones image

Yum. Made this recipe up this morning, based on my usual scone recipe, but I goofed with the amount of oats and it was a happy mistake! I hope you like them! I should note that this is a more healthy, grainy, scone, not a buttery & flaky one - DH & I have really come to enjoy this for a more stick-to-your-ribs scone. Edited Nov '10 to only fresh or frozen cranberries, as the moisture is essential to the scone's texture.

Provided by Katzen

Categories     Quick Breads

Time 30m

Yield 4-6 Scones, 4-6 serving(s)

Number Of Ingredients 11

2/3 cup flour
2/3 cup oats
2 teaspoons baking powder
1 tablespoon lemon zest, freshly grated (more, to taste)
1 tablespoon sugar (use more if you like your scones sweet)
1 tablespoon oil
1 cup fresh cranberries or 1 cup frozen cranberries
1/4 cup sliced almonds
1 teaspoon vanilla extract or 1 teaspoon vanilla powder
1/2-2/3 cup milk
coarse sugar, for sprinkling on top (optional)

Steps:

  • Heat oven to 400 degrees Fahrenheit.
  • Mix dry ingredients together (flour, oats, baking powder, lemon zest, sugar).
  • Stir oil into dry ingredients.
  • Mix in cranberries and almonds.
  • Add vanilla extract and milk.
  • Stir until the dry ingredients are damp and will clump together.
  • Drop into four mounds (six if you like your scones smaller) on parchment paper lined or greased baking sheet.
  • Sprinkle with course sugar, if using.
  • Bake for 20 minutes, until lightly browned.

Nutrition Facts : Calories 287.9, Fat 9.5, SaturatedFat 1.7, Cholesterol 4.3, Sodium 198.1, Carbohydrate 42.7, Fiber 5.2, Sugar 4.6, Protein 8.9

DRIED CRANBERRY SCONES



Dried Cranberry Scones image

I go on vacation with my best friend to Michigan every July. Her cousin is allowed to come, too-but only if she brings her special cherry scones! I make them with cranberries for the holidays. Don't try to double this recipe. If you need more than 12, make two separate batches of dough. -Sherry Leonard, Whitsett, North Carolina

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 10

2 cups all-purpose flour
1/4 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold butter
3/4 cup buttermilk
1 large egg, room temperature
3/4 cup white baking chips
3/4 cup dried cranberries
1 tablespoon turbinado (washed raw) sugar

Steps:

  • Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk buttermilk and egg; stir into crumb mixture just until moistened. Stir in baking chips and cranberries., Drop dough by 1/4 cupfuls 2 in. apart onto parchment-lined baking sheet. Sprinkle with turbinado sugar. Bake until golden brown, 12-15 minutes.

Nutrition Facts : Calories 247 calories, Fat 10g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 290mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

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WHITE CHOCOLATE CRANBERRY LEMON SCONES - WHISKING UP YUM
2019-12-16 Whisk together the following ingredients: flour, sugar, baking powder, baking soda and salt. Cube the cold butter and cut it into the dry mixture using a pastry blender, or a fork. Work the butter into the mixture until you have a coarse crumb mixture, and …
From whiskingupyum.com


KITCHEN MAGPIE SCONES - THERESCIPES.INFO
› cranberry and lemon scones › scone recipes america's test kitchen › martha stewart blueberry scones recipe › cranberry lemon scone recipe Scone Recipe: The Best Scones Ever - The Kitchen Magpie best www.thekitchenmagpie.com. https://www.thekitchenmagpie.com › the-best-scones-ever See more result ›› See also : Best English Scone Recipe , 97. Visit site …
From therecipes.info


CRANBERRY SCONES WITH LEMON GLAZE - VEGAN KITCHEN
2022-03-16 Beneath their crunchy exteriors, these cranberry scones are soft and buttery, complemented by a tart, sweet lemon drizzle. Is anyone else in total spring mode right now? I know it’s more than a little preemptive, but lately all I want to do is drink green smoothies and wear t-shirts and go for long bike rides and runs (outside! in the sun!).
From vegankitchn.com


TASTE OF HOME CRANBERRY SCONES : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


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