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Cranberry and Lemon Scones

Cuisine: baking
Keyword: baking, cranberry, good bites, lemon, scones, tea time


  • 2 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 sugar
  • 3/4 teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon lemon juice.
  • 1 cup dried cranberries
  • 1/2 cup buttermilk more or less
  • Extra sugar for sprinkling optional
  • 1 beaten egg for egg-wash


  • Pre-heat oven to 200C. Mix your dry ingredients together. Sieve flour with baking powder, sugar and salt.
  • Rub the cold butter or use a food processor to pulse the butter into the dry ingredients until you have a sandy mixture. Turn it out into a huge, deep bowl.
  • Add the lemon zest, juice and dried cranberries. Mix with your hands. Slowly pour in the buttermilk a little at a time while working the mixture into a mouldable dough. It shouldn't be too sticky but not too dry either.
  • Tip it out onto a floured surface. Do not knead it anymore at this point. Just shape it out to about an inch flat.
  • Use cutters to cut out the scones. I used quite a small one (about 5cm).
  • Lay them on a lined tray. Brush tops with beaten egg and sprinkle the sugar over them to give it that crunchy exterior.
  • Bake for 15 to 20 mins. Eat while they're warm.