Lemon Cranberry Scones

These are my newest version of my scones, and our favorite so far. Of course lemon makes everything better, but I had a bag of dried cranberries in my cupboard and decided to use them instead of raisins, and the scones are so flavorful it’s amazing.

Ingredients:

2/3 cup of sour cream
1/2 tsp baking soda
4 cups of flour
1 cup of white sugar
1 cup of dried cranberries, sweetened
1 cup of margarine or butter
1 lemon
1 egg
2 tsp baking powder
1 tsp salt

Kick the tires & light the fires to 350 degrees.

Mix the baking soda and the sour cream together.

Whisk all your dry ingredients together in a large bowl.

Add your butter and cut in until it’s crumbly.

Take your lemon and grate the peel off of it into the flour mixture.

It should look like this, not completely white but you got most of the peel off.

Cut your lemon in half, and squeeze all the juice out, picking out the seeds that inevitably fall into it. They always do, I haven’t mastered juicing a lemon and not having all the seeds end up in the juice too.

You should get around this much, almost a 1/4 cup of lemon juice.

Add in enough milk to bring it to 1/3 of a cup. Don’t worry if the milk curdles.

Mix the sour cream, milk and egg into the dry ingredients.

Once it’s mixed a bit, add in the cranberries.

Divide into three balls, then flatten into 6 inch disks. Cut each piece into 6 triangles.

Bake in a 350 degree oven and bake them until they are golden brown, from 15-20 minutes depending on your oven, and be prepared for these to be your new favorite scone!

Lemon Cranberry Scones
Delicious tangy lemon scones with the added zing of cranberries.
Author:
Recipe type: dessert,scones
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ⅔ cup of sour cream
  • ½ tsp baking soda
  • 4 cups of flour
  • 1 cup of white sugar
  • 1 cup of dried cranberries, sweetened
  • 1 cup of margarine or butter
  • 1 lemon
  • 1 egg
  • 2 tsp baking powder
  • 1 tsp salt
Instructions
  1. Kick the tires & light the fires to 350 degrees.
  2. Mix the baking soda and the sour cream together.
  3. Whisk all your dry ingredients together in a large bowl.
  4. Add your butter and cut in until it’s crumbly.
  5. Take your lemon and grate the peel off of it into the flour mixture.
  6. Cut your lemon in half, and squeeze all the juice out, picking out the seeds that inevitably fall into it. They always do, I haven’t mastered juicing a lemon and not having all the seeds end up in the juice too.
  7. You should get almost a ¼ cup of lemon juice.
  8. Add in enough milk to bring it to ⅓ of a cup. Don’t worry if the milk curdles.
  9. Mix the sour cream, milk and egg into the dry ingredients.
  10. Once it’s mixed a bit, add in the cranberries.
  11. Divide into three balls, then flatten into 6 inch disks. Cut each piece into 6 triangles.
  12. Bake in a 350 degree oven and bake them until they are golden brown, from 15-20 minutes depending on your oven

 

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15 comments
Mewfymewf
Mewfymewf

I've made this at least 20 times now. It's really awesome. Somewhere along the way, I started using yoghurt, and then I accidentally left out the egg, and it seemed to taste even better. So my humble suggestion is to leave out the egg and double the sour cream (yoghurt in my case). I also like to use a simple icing sugar/water glaze after they've nearly cooled. They taste exactly like the Starbucks lemon cranberry scones this way. Yummers!

Coqui Cakes
Coqui Cakes

Fantastic recipe... Used Greek yogurt instead of sour cream and my lemon was 1/3 of a cup... So no milk needed... Definitely will be making this again... Thank you

Darcie_R
Darcie_R

Hey Karlynn,

I got on to lemon/cranberry scones a few weekends ago and have been baking up a storm trying to find the perfect batch since.  Your recipe is by far the BEST and I have tried many (including one from a well known "Food Network Host").  As with most people who know their way around a kitchen it is hard to not "tweak" a recipe.  With yours I only added 3/4 of sugar, added 1.5 tsp of vanilla and with a recipe as great as this one is, you just have to use whole fresh cranberries!! That tangy zing when they pop in your mouth as you bite is to this scone is out of this world!! (I also added extra lemon by grating a full lemon and a half) as well, I made sure I had a healthy 1/4 cup of juice.

I also did up a lemon glaze (1 cup of icing sifted icing sugar adding enough lemon juice to achieve optimum drizzleness).  I only glaze half of my scones as yours do not need it, was just nice to be able to offer both to my family and guests.

I will be trying your buttercream recipe next!!

Sarah
Sarah

I have made this recipe twice... once with the lemon and cranberry and another time with cranberry and white chocolate.  Both times everyone loved them!!!  If I don't have sour cream, I use yogurt and it does the same job :) awesome recipe

Lura Welch
Lura Welch

I'm going to have to try these. I was wanting to find a scone recipe to try!

Darlene
Darlene

Hey. I have no sour cream inthe house. Would it work if i used plain balkan style yogurt?

Darlene
Darlene

Hey. I have no sour crema inthe house. Would it work if i used plain balkan style yogurt?

Sam
Sam

Great Scones! I made them with whole wheat flour and it work just as well and tastes just as good if not better!Thank you!

Patti
Patti

WOW these were great, I have never made scones before and now i am hooked and want to make them for everyone. Thanks

Jonathan Wood
Jonathan Wood

oh my god!!! i just made some lemon cranberry scones and they were the best i have ever had!!!! i am going to shair it with everyone! thanks Jon :)

jami
jami

These look great! Will have to try them soon.

wintkat
wintkat

hi, linked to you twice today via foodgawker, lemon always gets my attentionthe step for margarine/butter is missing in written directionsthought you would like to knowthanks wintkat

Karlynn
Karlynn

Hmm, if it has the same chemical reaction with the baking soda, I don't see why not? I used yogurt in strawberry scones and it was fantastic tasting!

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