Classic Lemon Cranberry Scones with Lemon Glaze


eight large scones



About this Recipe

Recipe from Bake with Anna Olson
by Random House, 2016



  • 3 cups all-purpose flour
  • ¼ cup sugar
  • 1 tbsp baking powder
  • ¼ tsp salt
  • 1 tbsp finely grated lemon zest
  • ½ cup cold unsalted butter, cut into small pieces
  • ½ cup whipping cream
  • ¼ cup 2% milk, plus extra for brushing
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen cranberries

    Lemon Glaze:

    • 1 cup icing sugar, sifted
    • 1 ½ tbsp lemon juice

    The scones are best enjoyed the day they are baked.

    Step by Step Instructions

    Step 1

    Preheat the oven to 375°F and line a baking tray with parchment paper.

    Step 2

    Sift the flour, sugar, baking powder and salt into a large bowl. Stir in the lemon zest. Cut in the butter until the mixture is rough and crumbly but still small pieces of butter are visible.

    Step 3

    In a separate bowl, whisk the cream, milk, egg and vanilla together. Add this to the flour mixture and stir to just bring the dough together, turning out onto a work surface to complete bringing it together with your hands. Flatten the dough out and press the cranberries into the dough, folding it over and flattening it out a few times to incorporate the cranberries.

    Step 4

    Shape the dough into a disc about 10-inches across. Cut the disc into eight wedges and place them on the prepared baking tray, leaving a few inches between them. Brush the scones with a little milk and bake for 20 to 25 minutes until the scones are lightly browned on top. Cool completely before glazing.

    Step 5

    For the glaze, whisk the icing sugar and lemon juice together and drizzle over the scones using the whisk or a fork. Let the glaze set for an hour before serving.