Season greetings fellow internet-dwellers! I couldn’t help but notice that you must’ve stumbled upon this post because the header lured you in. These — as you can see here — are homemade cranberry scones with a lemon glaze. I love snacking on these because the scones themselves aren’t very sweet, so the lemon glaze is used to bring up the level of sweetness.
Truth be told, these were easier to make than I thought (given that I am a novice when it comes to baking), so don’t get discouraged with the somewhat long procedures! This would be a great recipe to bake for parties, gifts, and bake sales since it is not something that everyone typically makes. Also, you definitely should host a tea party with your friends and have these bite-sized pieces of perfection impress anyone there. Furthermore, expand your appreciation for baked goods to things other than the generic chocolate chip cookies (trust me)! Without further ado, here is the recipe:
Duration: 25~35 minutes
Makes 16 scones
- 2 ½ cups of all-purpose flour
- 1 tablespoon of baking soda
- ½ teaspoon of salt
- 1 whole stick of unsalted butter, cut into smaller pieces
- ¼ cup of granulated sugar (or ⅓ cup for slightly sweeter scones)
- 5 ounces of dried cranberries (can add more or less if preferable)
- ⅔ cup of milk
The Lemon Glaze:
- roughly 2-3 tablespoons of lemon juice (depending on how much glaze you want to make)
- roughly ¼ cup of powdered sugar
- Preheat the oven to 425°F.
- Put the dry ingredients (flour, baking soda, and salt) into a large mixing bowl.
- Take a whole stick of butter and cut it into small and thin slices, then put it into the bowl.
- Use your fingers –preferably with gloves on– to merge the butter into the mix. Warning: don’t use a whisk because the butter will not fully blend.
- Add sugar and toss around the mix until the sugar is evenly distributed in the mix.
- Pour in your preferred amount of cranberries.
- Add milk and mix it with a fork until the dough starts to form, then begin to knead it until the dough completely forms. Note: I used half-and-half and a little bit of water for this because I ran out of milk, but it works just fine.
- Place the dough on parchment paper or on a cookie sheet.
- Split the dough in half and form it each into roughly a 6 inch circle.
- Cut each circle into 8 wedges by cutting it into halves, fourths, then eighths.
- Evenly space the scones on a cookie sheet or parchment paper and put it into the oven for 12 minutes or until slightly medium brown on the top.
- While the scones cook, squeeze 2-3 tablespoons of lemon juice for the glaze in a small bowl. Take note that the more lemon juice you use, the larger amount of glaze is made.
- Apply small amounts of powdered sugar in increments and mix with a fork.
- Add more sugar until the glaze becomes thick enough to drizzle.
- Once the scones are done baking, let it cool for 5 minutes.
- Once cooled, dip a fork into the glaze and drizzle in back-and-forth movements for each scone.
- Enjoy and remember to share (or eat it all, I’m not judging)!
Words and pictures by Jennifer Eng