Lemon Cranberry Scones Recipes

LEMON CRANBERRY SCONES

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.

MEYER LEMON CRANBERRY SCONES

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.

LEMON CRANBERRY OAT SCONES

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.

LEMON CRANBERRY SCONES

Steps:

• 1. Preheat oven to 450 F (230 C) and place a cheese grater in the freezer.
• 2. Combine kefir and lemon juice. Adjust volume of kefir to bring the total combined liquid to 1 1/3 cup.
• 3. Combine dry ingredients in a large mixing bowl.
• 4. Grate cold butter into dry ingredients and stir to combine.
• 5. Add cranberries to dry ingredients.
• 6. Add kefir to dry ingredients and stir to combine.
• 7. Knead gently four times and roll out to 1 to 1 1/2 inches thick.
• 8. Cut into squares, rounds or the polygon of your choice.
• 9. Prepare egg wash with egg yolk and water, and brush scones. Sprinkle some coarse granulated sugar over the scones if you like.
• 10. Bake in preheated oven for 12-14 minutes.