Fresh Cranberry and Lemon Scones

Posted by Vanessa in Cooking, November 16, 2009

When I think of scones, the first thing that comes to mind is something that’s very dry and crumbly. And Starbucks. I think that’s the only place I ever see those things and they never look very appetizing to me. Not exactly my idea of a good pastry. But when I was looking for a way to use a bag of fresh cranberries in my fridge (we’d gotten tired of cranberry sauce and were longing for something different) this recipe happened, and I’m thrilled it did.

I’m not even sure I’d call this a scone, it’s more like a sweet biscuit. Warm (well that’s how I’d recommend eating them). Flaky. Moist. Buttery. Sweet. Yum. These Fresh Cranberry and Lemon Scones rocked my world.

Okay, maybe that was a little arrogant.  But they were really good.  I promise.

These scones also freeze wonderfully, so don’t be afraid to make a double batch to have a few for later.   Scones are really only best the day of baking. Maybe the day after, but you might be pushing it. So I only baked what I knew we’d eat that day, and froze the rest on a cookie sheet in the freezer until frozen, then I moved them to a freezer storage bag. I froze the cut out dough, before eggwash and sugar sprinkle, just for the record. I’d do those steps right before baking. The next morning I was able to bake the frozen scones straight from freezer to oven, with only about a 2 minute increase in bake time. Worked like a charm. So I think from now on I’ll need a supply of these in my freezer for a decadent breakfast, well, anytime.

So if you need a way to use up some extra cranberries, here’s one excellent solution. I’d even buy a bag to make these.

The End.

Oh wait, except for the recipe.

Fresh Cranberry and Lemon Scones

recipe by The Redbird
  • Prep Time: 20 minutes.
  • Cook Time: 21 minutes.
  • Ready in 41 Minutes.
  • Makes: 6 Servings
  • 2 cups all-purpose flour
  • 6 tablespoons sugar, divided
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 2 teaspoons lemon zest
  • 6 tablespoons cold butter, diced (put in freezer for a few minutes before you dice)
  • 2 eggs, lightly beaten
  • 1/2 cup heavy cream
  • 3/4 cup fresh cranberries, roughly chopped
  • 1 egg beaten with 1 tablespoon water, for egg wash
  • 1/2 cup powdered sugar
  • 4 teaspoons lemon juice
  • Preheat oven to 400 degrees.
  • In a large mixing bowl, whisk together flour, 5 tablespoons sugar, baking powder, salt and lemon zest. Add the butter and mix, using your hands, until the butter is the size of peas. Mix the eggs and heavy cream together and then pour into the flour and butter mixture. Mix until just combined. Do not overmix. Stir in the cranberries. (Be prepared for a bit of an arm workout. You can do it!)
  • Place the dough on a well-floured surface and knead it into a ball. Roll the dough until it is about 3/4-inch thick. Flour a 3-inch round cookie cutter and cut circles of dough. Reroll out extra dough and cut circles just like before. Place the scones on a baking sheet lined with parchment paper.
  • Brush scones with the egg wash, then sprinkle with remaining 1 tablespoon sugar and bake for 21 minutes, or until the tops are lightly browned. Do not overbake.
  • Allow the scones to cool for 20 minutes, and while they are cooling, whisk together the powdered sugar and lemon juice and drizzle over scones once cool. Enjoy!
  • And one more thing, these freeze beautifully too. Freeze scones at the point right before the egg wash (before baking) on a small cookie sheet in the freezer. Once frozen, place scones in a freezer storage bag in freezer until ready to bake. On the day of baking, just follow the recipe right where you left off, but add 2-3 minutes to the baking time. (The unbaked scones keep well in the freezer for up to 6 weeks.)

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