These lemon cranberry scones are one of the most popular scones recipes on my entire website! The tart flavours of lemon in a sweet based scone that has zippy cranberries in it is perfection! 

lemon cranberry scones

Lemon Cranberry Scones

The secret to making the best scones is my Best Scones Ever recipe, bar none. Those scones are the flakiest, most decadent buttery scones that you will ever eat. I had a thought however…..what if I made lemon scones?

How to Make Lemon 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.

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  1.  Mix the baking soda and the sour cream together. Whisk all your dry ingredients together in a large bowl.
  2. Add your butter and cut in until it's crumbly.
  3. 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!

5 from 1 vote
Lemon Cranberry Scones
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Delicious tangy lemon scones with the added zing of cranberries.
Course: Breakfast
Cuisine: Scones
Servings: 18
Calories: 277 kcal
Author: Karlynn Johnston
Ingredients
  • 2/3 cup sour cream
  • 1/2 tsp baking soda
  • 4 cups flour
  • 1 cup white sugar
  • 1 cup dried cranberries, sweetened
  • 1 cup margarine
  • 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. Add your butter and cut in until it's crumbly.

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

  5. 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 almost a 1/4 cup of lemon juice.

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

  7. 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.

  8. Bake in a 350 degree oven and bake them until they are golden brown, from 15-20 minutes depending on your oven.

Nutrition Facts
Lemon Cranberry Scones
Amount Per Serving (8 g)
Calories 277 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3g 15%
Cholesterol 13mg 4%
Sodium 294mg 12%
Potassium 117mg 3%
Total Carbohydrates 39g 13%
Dietary Fiber 1g 4%
Sugars 15g
Protein 3g 6%
Vitamin A 10.3%
Vitamin C 3.9%
Calcium 4.5%
Iron 8.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

5
Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

39 Comments

  1. Hi there, Karlynn,
    I just discovered this delicious recipe after many years of baking and I noticed your comment about lemons and your” trouble” with squeezing and seeds. {These are delicious and perfect scones, may I first say! The best over many years of searching!} I have made several batches over the last few days even, and my family is asking ” when next?”
    When I squeeze lemons, where possible, I use a loose tea strainer-the kind you can lay over a tea cup. I grate the lemon first for the rind, then I roll that lemon, or lemons lightly on the counter so the juice comes out more easily, cut it in half, then squeeze it over the strainer into the measuring cup or just a cup. I know that I can go through chasing the pits with a fork and getting rid of them that way, but this is easier and generally works well. Hope this helps.. PS. My husband has “offered” to be the cleaner- upper -when I bake these scones!

  2. Patricia Aackerlund Reply

    I am going to try these asap, they look & “sound” wonderful. I have never made scones before, hope I can do it.

  3. Patricia Aackerlund Reply

    I am going to try these asap, they look & “sound” wonderful. I have never made scones before, hope I can do it.

  4. Wonderful scones! I used 3/4 cup of sugar in the dough and then brushed the scones with milk and sprinkled sugar over the top before I baked them. Delicious!

  5. Bob McLelland Reply

    Ehe I made these last week and they are absolutely great! Cheyenne Wyo

    • The Kitchen Magpie Reply

      These are one of my favorite scones recipes ever. VERY tart and delicious!

  6. Patricia Aackerlund Reply

    I will make these this week! That detailed recipe shows me exactly what to do!

  7. Patricia Aackerlund Reply

    I will make these this week! That detailed recipe shows me exactly what to do!

  8. Judith Hilborn Ball Reply

    These are truly the best !!! ***** I have made them & I am making these this week and taking some for my hair dresser , she is big scone lover.

    • The Kitchen Magpie Reply

      Give it a whirl! I have orange/chocolate on my To-Try list!

    • The Kitchen Magpie Reply

      These are AMAZING scones. One of my favourite flavour combo’s!

  9. This is the first time I have made scones and these were absolutely FANTASTIC!! My husband and 3 teens loves them. I made 18 last night and there is 1 left (3 went to a friend and kids took some to school). I followed the recipe exactly and result couldn’t have been more delicious. I might make more tonight to take to a meeting. Thanks for sharing. Heather

  10. 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!

  11. Coqui Cakes Reply

    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

  12. 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!!

  13. 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

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

    • 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!

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

  16. 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!

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

  18. Jonathan Wood Reply

    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 🙂

  19. hi, linked to you twice today via foodgawker, lemon always gets my attention

    the step for margarine/butter is missing in written directions

    thought you would like to know

    thanks
    wintkat

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