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Lemon Cranberry Scones

5 from 39 votes
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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! 

pieces of Lemon Cranberry Scones in a red cooling rack
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.

  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.

grating the lemon peel into the flour mixtureIt should look like this, not completely white but you got most of the peel off.

holding a lemon with peel grated

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.

red container and fresh lemon cut into half, squeezed and juice out

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

almost a 1/4 cup of lemon juice in a Pyrex measuring cup

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

lemon juice with milk added on it

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

Mixing the sour cream, milk and egg into the dry ingredients

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

adding in the cranberries into the Mixture of liquid and dry ingredients

Divide into three balls, then flatten into 6 inch disks. Cut each piece into 6 triangles.Lemon Cranberry Scones dough flatten into 6 inch disks then Cut each piece in 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!

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Delicious tangy lemon scones with the added zing of cranberries. #lemon #scones #cranberry

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Lemon Cranberry Scones

Delicious tangy lemon scones with the added zing of cranberries.
5 from 39 votes
pieces of Lemon Cranberry Scones in a red cooling rack
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Course
Breakfast
Cuisine
Scones
Servings
18
Calories
277
Author
Karlynn Johnston

Ingredients
 

  • 2/3 cup sour cream
  • 1/2 teaspoon baking soda
  • 4 cups flour
  • 1 cup white sugar
  • 1 cup dried cranberries, sweetened
  • 1 cup butter
  • 1 lemon
  • 1 egg
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Instructions
 

  • 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.
  • 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.
  • 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.

Nutrition Information

Serving: 8g, Calories: 277kcal, Carbohydrates: 39g, Protein: 3g, Fat: 12g, Saturated Fat: 3g, Cholesterol: 13mg, Sodium: 294mg, Potassium: 117mg, Fiber: 1g, Sugar: 15g, Vitamin A: 515IU, Vitamin C: 3.2mg, Calcium: 45mg, Iron: 1.5mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Breakfast and brunch Cranberry Lemon Scones

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Marina says

    I have been making these scones for many years! They are the absolute best! Everyone who tries them loves them too. I follow the recipe exactly…no need to change a thing! Thank you!5 stars

  2. Louise says

    I found the dough a bit too dry/crumbly therefore difficult to make into 6″ disks so I wound up adding a tad more milk (actually I used 1/2 & 1/2 cream as I only had almond milk), and this did the trick. Other than that the results were very yummy!5 stars

  3. Shelly Redmond says

    I buy this great Lemon Cranberry scones from a bakery in a local Market which I love! I’ve tried to replicate these scones without success until I tried your recipe! Its perfect and they are equal if not even better than the ones I was buying!
    Delicious
    Thanks for sharing!

  4. Helen Gill says

    The text says to cut up the butter into the flour. The list of ingredients lists margarine, NOT BUTTER. Which is it?

  5. Jesse says

    Love this!!! I’ve made this a couple of times already and they always turn out perfect. After making this the first time and loving it, I tried another scones recipe with strawberries by someone else, and was so disappointed with the outcome. The batter was so wet I had to add almost 1 more cup of flour to it and the finish product was yuk.
    This recipe is perfect!!! My kids love them and my friend who loves scones, requests for me to bake them. Thank you so much! I will make this my basis for scones always!5 stars

  6. Heidi says

    This is by far my favourite scone recipe! I’ve used it multiple times with different fruit and they’ve all turned out divine. Thank you so much for posting it!5 stars

  7. Heather says

    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!5 stars

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