Cakes, Breads, Muffins & Scones/ Recipes

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

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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!

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: 8
Calories: 624 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 624 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 7g 35%
Cholesterol 30mg 10%
Sodium 663mg 28%
Potassium 264mg 8%
Total Carbohydrates 87g 29%
Dietary Fiber 2g 8%
Sugars 35g
Protein 7g 14%
Vitamin A 23.3%
Vitamin C 8.9%
Calcium 10.1%
Iron 18.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

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39 Comments

  • Reply
    Heather
    January 27, 2018 at 1:19 pm

    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!

  • Reply
    Patricia Aackerlund
    August 31, 2016 at 2:12 am

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

  • Reply
    Patricia Aackerlund
    August 31, 2016 at 2:12 am

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

  • Reply
    Charmaine
    July 29, 2016 at 3:10 pm

    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!

  • Reply
    Bob McLelland
    June 28, 2016 at 3:38 am

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

    • Reply
      The Kitchen Magpie
      June 28, 2016 at 12:18 pm

      Glad that you liked them!!

    • Reply
      Bob McLelland
      June 28, 2016 at 3:07 pm

      A cool morning so I made some more.

    • Reply
      The Kitchen Magpie
      June 28, 2016 at 3:14 pm

      Ah yes, summer, when we have to bake in the morning so we don’t heat up the house!

  • Reply
    Ross Bellwood
    June 28, 2016 at 3:01 am

    Yummy, now if I could only Bake!

    • Reply
      The Kitchen Magpie
      June 28, 2016 at 3:07 am

      You can do it!

  • Reply
    Mark Wicklund
    June 28, 2016 at 2:31 am

    Amen a dream come true lol.

    • Reply
      The Kitchen Magpie
      June 28, 2016 at 3:08 am

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

  • Reply
    Patricia Aackerlund
    June 28, 2016 at 2:12 am

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

  • Reply
    Patricia Aackerlund
    June 28, 2016 at 2:12 am

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

  • Reply
    Judith Hilborn Ball
    May 29, 2016 at 1:34 am

    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.

  • Reply
    Heather Pollock
    April 10, 2016 at 8:35 pm

    I would try those with orange not lemon

    • Reply
      The Kitchen Magpie
      April 10, 2016 at 11:15 pm

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

  • Reply
    Marcella Lamb
    April 10, 2016 at 7:51 pm

    Looks delicious , must try !!!

    • Reply
      The Kitchen Magpie
      April 10, 2016 at 11:15 pm

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

  • Reply
    Heather M
    January 13, 2016 at 3:25 pm

    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

  • Reply
    Donna Andrus
    October 2, 2014 at 7:09 pm

    Mmmmm!

  • Reply
    Teece Torre
    May 18, 2013 at 7:37 pm

    Yum!

  • Reply
    Philadelphia Tea Society
    May 18, 2013 at 6:07 pm

    They look fantastic!

  • Reply
    Mariana Paul Casey
    April 13, 2013 at 11:39 pm

    Yes made those too ! Amazing!

  • Reply
    The Kitchen Magpie
    April 13, 2013 at 5:55 pm

    Always great to hear!!

  • Reply
    Kathy Kinrade
    April 13, 2013 at 5:41 pm

    I made those last weekend and they were really good.

  • Reply
    Mewfymewf
    March 7, 2013 at 6:30 pm

    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!

  • Reply
    Coqui Cakes
    January 2, 2013 at 6:51 pm

    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

  • Reply
    Darcie_R
    November 4, 2012 at 3:23 pm

    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!!

  • Reply
    Sarah
    June 29, 2012 at 12:37 am

    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 ๐Ÿ™‚ awesome recipe

  • Reply
    Lura Welch
    March 15, 2012 at 11:43 pm

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

  • Reply
    Darlene
    June 22, 2010 at 5:59 pm

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

    • Reply
      Karlynn
      June 22, 2010 at 11:38 pm

      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!

  • Reply
    Darlene
    June 22, 2010 at 5:58 pm

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

  • Reply
    Sam
    May 25, 2010 at 1:21 am

    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!

  • Reply
    Patti
    February 22, 2010 at 5:56 pm

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

  • Reply
    Jonathan Wood
    February 15, 2010 at 9:24 pm

    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 ๐Ÿ™‚

  • Reply
    jami
    November 13, 2009 at 7:49 pm

    These look great! Will have to try them soon.

  • Reply
    wintkat
    November 12, 2009 at 11:44 pm

    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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