Scones - Lemon Cranberry or Orange Cranberry

Scones - Lemon Cranberry or Orange Cranberry

My grandma makes the cranberry orange version of these scones which I absolutely adore. What can be better paired with a nice cup of tea than a freshly baked scone?

Look at this flaky, tender scone, filled with deliciousness!

However, I once tasted Lemon Cranberry scones at Starbucks and that was it for me. I never once made orange cranberry scones again. There was something unbelievably amazing about lemon cranberry combination. Also, lemon juice makes the glaze extra tart and extra delicious by balancing the sweetness with the tartness.

Try both and see which you prefer better. The recipe below is for lemon cranberry scones – simply replace lemon zest and juice with orange zest and juice for the orange variation.

I have not come across anyone who didn’t like these. I always say all of the recipes are subjective and everyone likes something different. However, unless you really really don’t like pastries, I suspect you are going to truly enjoy these scones!

There are many ways to make scones. You can use buttermilk, you can increase the amount of eggs, you can play with the hydration ratio for the dough. Some recipes call for even less liquid while using more flour. But I prefer to go for a higher flour hydration, which results in extra moist scones. I also share all of the tips in my recipe for creating the beautiful layers in the dough for extra flaky scones.

Hope you give these a try!

I prefer my scones 1.5-2″ thick. They rise quite a bit from the baking powder and the steam from the butter and almost tip over. Therefore, in my recipe, I recommend making the scones only 1.5″ thick. You are the master of your recipes – if you feel you prefer thinner scones, by all means – make your scones even thinner… I personally wouldn’t make them thinner than 1 inch.

Let’s get cooking!

DifficultyIntermediate

Yields8 Servings

 2 cups flour
  cup sugar
 1 tbsp baking powder
 ¼ tsp kosher salt, hinting
 1 tbsp lemon zest
 ½ cup cold butter, grated on a cheese grater
 ½ cup heavy cream or half and half, plus more as needed
 ¼ cup milk
 1 egg
 2 tsp vanilla
 1 cup fresh or frozen cranberries (do not thaw them out)
 Turbinado sugar, for sprinkling
 2 tbsp milk for brushing the scones
Glaze, optional:
 1 cup icing sugar
 1-3 TBSP lemon juice, depending on the desired consistency

1

The key to successful scones is ensuring everything is very cold. So let's get everything ready first:

Combine flour, sugar, baking powder and salt in a bowl. Whisk it well to combine. Grate the lemon zest and add to the bowl. Grate the butter on the large holes of the grater straight into the flour mix. Pop the entire bowl into the fridge.

Whisk the egg in a separate bowl. Add cream, 1/4 cup milk and vanilla, whisking to combine. Pop it into the fridge.

Get your cranberries ready. Have your milk and Turbinado sugar ready for brushing the scones.

Preheat the oven to 400°. Set the oven racks to the lower third of the oven.

2

Take the bowl with the flour out of the fridge and combine everything with a fork. The butter is already grated so you are not looking to break it down more, simply toss it so the butter is covered with flour. Rub the mixture between the palms of your hands quickly to make long strands - they will make such flaky scones. Make a little well in the middle and pour your egg/cream mixture. Combine it with a fork and then with your hands into soft dough.

The gentler you are with the dough the lighter your scones will be; try not to mix or knead the dough, and instead gently press it together or knead with your fingers very lightly. Turn the dough onto the lightly floured surface and very gently pat it into 8-10" circle. Lay a fifth of your cranberries on one half of your dough and fold the dough over the cranberries like a book. Repeat the process laying some cranberries and folding the dough over them at least 5 times until all the cranberries are used up. What this will do is create those beautiful flaky layers in the dough as well as ensure the cranberries are evenly distributed.

When all the cranberries are used up, pat the dough into a circle around 1.5" high.

3

Slice the scone disk into 8 even pieces. Brush gently with milk and sprinkle with Turbinado sugar. Place scone slices on a lightly-greased or parchment-lined baking sheet. Bake in preheated oven for 20-25 minutes until lightly browned on top, the toothpick comes out clean when inserted into the scone - or ideally, measure with an instant read digital thermometer - the internal temperature of the scone should register 200°. Remove from the oven and place on wire ricks to cool.

4

The scones are absolutely amazing and delicious as is. So you may skip the glaze. Allow them to cool for 5 minutes (otherwise hot cranberries bursting can burn you.) And feel free to enjoy them warm or cold.

5

If you are interested in the additional lemon glaze your scones will go from great and delicious - to absolutely amazing! Be sure your scones are completely cool before glazing.

Whisk powdered sugar and lemon juice until smooth. You can make the glaze thick and drizzle strips of icing over the cooled scones. Alternatively, you can make it a bit thinner and cover the entire surface of the scone as in my pictures. Allow the scones to sit uncovered for an hour for the icing to set. Enjoy!

Ingredients

 2 cups flour
  cup sugar
 1 tbsp baking powder
 ¼ tsp kosher salt, hinting
 1 tbsp lemon zest
 ½ cup cold butter, grated on a cheese grater
 ½ cup heavy cream or half and half, plus more as needed
 ¼ cup milk
 1 egg
 2 tsp vanilla
 1 cup fresh or frozen cranberries (do not thaw them out)
 Turbinado sugar, for sprinkling
 2 tbsp milk for brushing the scones
Glaze, optional:
 1 cup icing sugar
 1-3 TBSP lemon juice, depending on the desired consistency

Directions

1

The key to successful scones is ensuring everything is very cold. So let's get everything ready first:

Combine flour, sugar, baking powder and salt in a bowl. Whisk it well to combine. Grate the lemon zest and add to the bowl. Grate the butter on the large holes of the grater straight into the flour mix. Pop the entire bowl into the fridge.

Whisk the egg in a separate bowl. Add cream, 1/4 cup milk and vanilla, whisking to combine. Pop it into the fridge.

Get your cranberries ready. Have your milk and Turbinado sugar ready for brushing the scones.

Preheat the oven to 400°. Set the oven racks to the lower third of the oven.

2

Take the bowl with the flour out of the fridge and combine everything with a fork. The butter is already grated so you are not looking to break it down more, simply toss it so the butter is covered with flour. Rub the mixture between the palms of your hands quickly to make long strands - they will make such flaky scones. Make a little well in the middle and pour your egg/cream mixture. Combine it with a fork and then with your hands into soft dough.

The gentler you are with the dough the lighter your scones will be; try not to mix or knead the dough, and instead gently press it together or knead with your fingers very lightly. Turn the dough onto the lightly floured surface and very gently pat it into 8-10" circle. Lay a fifth of your cranberries on one half of your dough and fold the dough over the cranberries like a book. Repeat the process laying some cranberries and folding the dough over them at least 5 times until all the cranberries are used up. What this will do is create those beautiful flaky layers in the dough as well as ensure the cranberries are evenly distributed.

When all the cranberries are used up, pat the dough into a circle around 1.5" high.

3

Slice the scone disk into 8 even pieces. Brush gently with milk and sprinkle with Turbinado sugar. Place scone slices on a lightly-greased or parchment-lined baking sheet. Bake in preheated oven for 20-25 minutes until lightly browned on top, the toothpick comes out clean when inserted into the scone - or ideally, measure with an instant read digital thermometer - the internal temperature of the scone should register 200°. Remove from the oven and place on wire ricks to cool.

4

The scones are absolutely amazing and delicious as is. So you may skip the glaze. Allow them to cool for 5 minutes (otherwise hot cranberries bursting can burn you.) And feel free to enjoy them warm or cold.

5

If you are interested in the additional lemon glaze your scones will go from great and delicious - to absolutely amazing! Be sure your scones are completely cool before glazing.

Whisk powdered sugar and lemon juice until smooth. You can make the glaze thick and drizzle strips of icing over the cooled scones. Alternatively, you can make it a bit thinner and cover the entire surface of the scone as in my pictures. Allow the scones to sit uncovered for an hour for the icing to set. Enjoy!

Cranberry Lemon Scones
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