Fresh Cranberry and Lemon Scones

Fresh Cranberry and Lemon Scones

For breakfast on New Year’s morning, I made fresh cranberry scones. I bought a bag of cranberries a little while ago thinking I would use them, but I hadn’t needed them after all. I’d seen this Lemon and Fresh Cranberry Scone recipe a while ago and decided to finally make it. A bright and flavorful breakfast sounded like a perfect way to start off 2014 right.

fresh cranberry and lemon scones

The scones were bright and tasty.  I really enjoyed the bursts of tartness when I ate a cranberry, but they weren’t too tart for Alex. The scones were soft and moist, with a texture more like a muffin than a scone since I dropped them instead of shaped them. Overall I prefer scones that I can shape, a little more like biscuits, but the flavor of these was great. I think I would make these again.

fresh cranberry and lemon scones

Love cranberries and want more? Try Cranberry-Oat SconesCranberry-Pistachio Biscotti, Cranberry Vanilla Coffee Cake, and Soft Cranberry Orange Cookies. I also have a lot of other scones recipes.

Fresh Cranberry and Lemon Scones
adapted from Smitten Kitchen
Servings: 11
Author: Leona Konkel
Ingredients
  • 2 1/2 cups flour (I used all purpose, with 1/2 cup of whole wheat)
  • 1/2 cup + 3 tablespoons sugar (divided)
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • zest of 2 lemons
  • 6 tablespoons cold butter or margarine (diced)
  • 1 1/4 cup fresh cranberries
  • 1 egg
  • 2 tablespoons heavy cream
  • 3/4 cup + 2 tablespoons milk (I used soy milk)
Instructions
  1. I mixed together the flour, 1/2 cup sugar, baking powder, and salt in a large bowl and stirred in the lemon zest. I used a pastry cutter to cut the cold margarine into the flour until it was in small pieces. I chopped the cranberries in a small food chopper and mixed in the sugar, and then stirred them into the flour. I combined the cream, milk, and egg in a separate bowl, and stirred the liquid into the flour mixture, stirring just until all the flour was moistened.
  2. I was supposed to turn the batter onto a well-floured surface, pat it out, and cut out round scones. The batter was very wet, and I foresaw myself getting very frustrated with it if I tried to shape the scones. So, I decided to make drop scones, although they aren't my favorite, because New Year's Day brunch should be hassle-free! I used a quarter cup measure to scoop batter onto a Silpat-lined cookie sheet. I baked them at 400F for about 15 minutes, turning them halfway through, until a toothpick in the center came out clean. I got 11 scones total.

 



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