Cranberry Lemon Scones

Serving Size: 8

You can easily alter this recipe to include whatever ingredients you have.  Some suggestions: dried cherries with orange zest, almonds with raisins, or chopped dried apricots with walnuts. Warning: a very hungry and enthusiastic crowd may be standing by while you make these!


  • 2.5 cup all-purpose flour
  • 0.5 cup buttermilk, cold
  • 1 cup (not packed) dried cranberries
  • 1 lemon, zested
  • 0.5 cup sugar
  • 1 stick cold butter, cut into small pieces
  • 0.5 tsp ground cinnamon
  • 0.5 tsp salt
  • 1 Tbsp baking powder
  • 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 until you have a mixture like this:
  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.
  5. Optional:  Mix some lemon juice with powdered sugar to make a lemon “glaze.”  (Start with 1 Tbsp lemon juice and 1/4 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.


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