Cranberry Lemon Scones
Prep time
Cook time
Total time
Serves: 8
  • 2½ cups all purpose flour
  • 1 Tbsp baking powder
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • 1 stick cold butter, cut into small pieces
  • ½ cup sugar
  • Zest of 1 lemon
  • 1 cup (not packed) dried cranberries
  • ½ cup cold buttermilk
  • Turbinado (the coarse kind) sugar for sprinkling
  1. Preheat oven to 375. Place flour, baking powder, salt, lemon zest and cinnamon in the food processor and pulse a few times to combine. Add cold butter pieces and pulse until the “dough” looks course, then pour in the buttermilk and cranberries and pulse again.
  2. Empty the contents of the food processor onto a parchment-lined baking sheet and use your hands to form into a 1-inch thick disc, then cut into wedges
  3. (Don’t over-handle the dough, otherwise your hands will partially melt the cold butter and your scones won’t be flaky).
  4. Rub the whole disc with a little buttermilk then sprinkle generously with turbinado sugar. Separate the wedges and place them a couple inches apart from each other on the sheet, then bake for 15-20 minutes, turning pan halfway through. Let cool a few minutes before digging in.
Optional: Mix some lemon juice with powdered sugar to make a lemon “glaze.” (Start with 1 Tbsp lemon juice and ¼ cup powdered sugar. Add more or less of each ingredient until you have a mixture that looks “drizzle-able”). Drizzle this over the scones before serving.
Recipe by Eating Made Easy at