Lemon Cranberry Scones with Lemon Vanilla Glaze
Prep time
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Lemon cranberry scones with a bittersweet lemon vanilla glaze will have you wanting to eat all eight of these by yourself.
Recipe type: Breakfast
Serves: 8
  • 1¾ cup flour
  • ⅓ cup sugar
  • 3 tsp baking powder
  • ½ tsp baking soda
  • 5 tbsp cold butter, cut into chunks
  • ⅔ cup buttermilk
  • 2 tsp lemon zest (about the zest of 1 lemon)
  • 1½ tbsp. lemon juice
  • ¾ c. dried cranberries
  • 1 tbsp lemon juice
  • ½ tsp vanilla
  • 1½ tbsp milk
  • ¾ cup powdered sugar
  1. Preheat oven to 400ºF and line a baking sheet with parchment paper or silicone baking sheet; set aside.
  2. In a large bowl, combine the flour, sugar, baking powder, and baking soda.
  3. Fold in the butter with a fork or pastry cutter until the mixture has become crumbly.
  4. Add in the buttermilk, lemon juice, lemon zest, and dried cranberries. Mix until just incorporated (may still be a touch crumbly - that's ok!).
  5. Turn the dough out onto a lightly floured surface and form into a round disc.(I gently kneaded just until all was mixed & didn't need extra flour).
  6. Use a pizza cutter & slice into eights and bake for 15 minutes or until golden brown.
  7. While the scones are cooling, prepare the glaze by mixing everything together in a small bowl.
  8. Drizzle, drench, pour (you pick!) over the scones.
Recipe by Nurse Loves Farmer at https://www.nurselovesfarmer.com/2014/01/lemon-cranberry-scones/