Homemade lemon cranberry scones are full of tart, bright flavour with a flaky texture on the inside and crumbly edges. Perfect for brunch, or simply with a coffee or tea.

Red cranberries burst throughout the lemon scented buttery tender scones. The scones are drizzled with a zesty lemon glaze that seeps into all the crevices for that perfect finishing touch. At our house we call them triangles of glory.

These lemon cranberry scones are good at any time of the year but I especially like them at Christmas time. For this reason my family started a new tradition for Christmas brunch where we serve these festive scones every Christmas morning. I love how easy and fast it is to make them and there are even make-ahead tips below.

Cranberries

Cranberries have a vibrant jewel tone shade of ruby red and they’re beauties. They are a source of Vitamin C, are anti-inflammatory and packed with antioxidants. Fresh cranberries are sour and tart tasting which is why they are traditionally cooked with sugar which gives them a sweet-tart taste in baked or savoury goods. Cranberry season is very short so I suggest freezing fresh cranberries when you can get them.

Ingredients needed

Granulated sugar
Lemon
Flour
Baking powder and salt
Butter
Buttermilk or cream
Egg
Cranberries (fresh or frozen)
Icing sugar

How to make scones

Mix the sugar and lemon zest together to infuse the sugar with the maximum lemon flavour
Into a large mixing bowl add the flour, baking powder, salt, infused sugar and cubed butter
With a pastry cutter cut in the butter until the mixture is crumbly
Fold in cranberries until evenly distributed

How to assemble scones

On a floured surface form the dough into a ball then pat it into a 10” circle, arrange additional cranberries on top, pressing them in half-way.
With a knife or pizza wheel cut circle into eight wedges
Transfer wedges to a parchment lined baking sheet, refrigerate for 15 minutes while pre-heating the oven, brush with buttermilk
Bake for 20 – 25 minutes until lightly golden then transfer to a rack to cool

How to Glaze Scones

In a small bowl mix the lemon glaze; icing sugar and lemon juice until smooth
Brush or drizzle each cooled scone with glaze, allowing it to set for 10 minutes

Tips for perfect scones

Keep cubed butter, buttermilk and egg cold in the refrigerator until needed
Cut in butter with a pastry blender until crumbly; a food processor works too but tends to overwork dough resulting in denser, less flaky scones
Use buttermilk or heavy cream for the richest and thickest scones; the buttermilk is the lighter option of the two
Refrigerate scones for 15 minutes or longer to allow the butter to firm up before baking which will yield higher and flakier scones
Scones bake quickly in a hot oven so keep your eye on them
If fresh cranberries are not available use frozen cranberries – do not thaw them; or easily substitute them with blueberries or raspberries for an equally tasty scone

How to make ahead and/or freeze scones

Learn how convenient it can be to have freshly baked scones for brunch or afternoon tea with no mess in the kitchen. Choose one of the methods below.

1. Prepare the scones ahead but bake later

Prepare the scones as directed up to Step 7, and refrigerate them on the baking sheet, covered lightly with plastic wrap for a few hours, up to overnight. Remove from refrigerator, brush with buttermilk and bake cold scones in preheated oven as directed.

2. Freeze scones after baking

Prepare and bake the scones as directed up to Step 9. Freeze scones in an air-tight container or zipper bag. To thaw, remove the scones from freezer and place on a cooling rack. Let thaw at room temperature for a couple of hours. If desired, warm scones in a preheated 300 degrees F oven on a baking sheet for 10 minutes. Make the lemon glaze and drizzle over scones.

3. Freeze unbaked scones

Make the scones as directed up to step 7. Place unbaked scones on the baking sheet in the freezer for at least 2 – 3 hours until frozen. Once frozen transfer scones to a zipper bag for storage for up to 3 months. When needed baked scones from frozen: place frozen scones on a parchment lined baking sheet. Continue with steps 8, 9 and 10 except add about 3 – 5 extra minutes to the total baking time.

I hope you’ll give this quick and easy scone recipe a try! There’s nothing better than a freshly baked scone and a cup of tea!

Lemon Cranberry Scones

Flaky and moist with crumbly edges, finished with a lemon glaze, these easy-to-make Lemon Cranberry Scones are just right for brunch or simply with a coffee or tea.

Servings 8 scones

Ingredients

⅓ cup granulated sugar
1 lemon zested
2 ¼ cups all purpose flour plus more for dusting
1 tablespoon baking powder
¼ teaspoon salt
½ cup cold butter cut into small cubes
¾ cup buttermilk or 35% whipping cream plus 2 tablespoons more for brushing
1 egg
1 cup fresh or frozen whole cranberries plus a few extra (do not thaw frozen cranberries)

Lemon glaze

1 cup icing sugar
2 tablespoons freshly squeezed lemon juice (juice the zested lemon)

Instructions

Prepare a large baking sheet by lining with parchment paper. Preheat the oven later (see step 8).
In a small bowl combine the sugar and lemon zest to infuse the sugar with lemon flavour.
In a large bowl combine the flour, lemon infused sugar, baking powder and salt.
To the flour/sugar mixture add the cold cubed butter. With a pastry cutter, cut in the butter until the mixture is rough and crumbly and small pieces of butter remain visible. Do not overwork.
In a medium bowl whisk the buttermilk and egg. Add it to the flour mixture in the large bowl and stir with a spatula just until the dough comes together. Fold in 1 cup of the cranberries and stir to combine.
With floured hands work the dough into a large ball and turn it onto a lightly floured work surface. Gently press the dough into a thick 10” circle. Do not overwork the dough. Arrange some additional cranberries on top of the dough, pressing them in half-way.
With a large chef’s knife or a pizza wheel, cut the circle into 8 wedges. Gently transfer each wedge onto the prepared baking sheet, spacing them about 2” apart.
Preheat the oven to 350 degrees F. Meanwhile, place the scones on the baking sheet in refrigerator for 15 minutes or longer to allow the butter to firm up before baking. This will yield higher and flakier scones.
Lightly brush the top of each scone with buttermilk or cream. Bake for 20 to 25 minutes until the scones are lightly golden. Remove scones to a rack to cool.
Lemon Glaze: In a small bowl mix together icing sugar and lemon juice to a smooth consistency. Drizzle or brush icing over cooled scones. Allow glaze to set for a few minutes.