Lemon Scented Cranberry Scones

For some reason I always thought scones are a difficult thing to make.  I think I tried to make scones couple of years ago and it was a disaster.  That’s all, I stopped and never thought about it.  So with the Thanksgiving long weekend, I had some extra time and I wanted to make something different.  And here I am typing up my cranberry scones which came so good -soft, puffy and moist.


  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ cup sugar
  • 4 tablespoons cold butter cut into small pieces
  • 2 eggs
  • 1/3 cup milk (whole or low fat.  Not skim)
  • 1 teaspoon lemon zest
  • 1/4 teaspoon pure lemon extract
  • 1 teaspoon vanilla extract
  • ½ cup dried cranberries


  • Lightly butter a large cookie tray and set aside.
  • Preheat oven to 400° F.
  • In a bowl mix flour, baking powder, salt, and sugar
  • Add butter to the flour and blend with fingers or a pastry cutter until the texture becomes coarse meal.
  • In a separate bowl lightly beat the eggs.  Add milk, lemon zest, lemon extract, and vanilla extract.
  • Mix in the egg mixture into the four mixture and make into a moist dough.
  • Fold in the cranberries and mix well so that cranberries are distributed throughout the dough.
  • With a spoon (a spoon size of 2 tablespoons), scoop dough on to the cookie sheet.
  • Gently form the dough into a round ball.
  • Proceed making this until all the dough is finished. Make sure you leave about 2 inch space between the scones.
  • Bake until golden – about 15 minutes
  • Cool on wire rack
  • Makes – 10 Scones.

Note: You might have read through out my blog that I always reduce the amount of sugar in all my sweet dishes.  So same thing for here as well.  This scone is mildly sweet.  If you prefer a sweeter version, you can add an extra 2 tablespoons sugar.

For an alternate version, try with orange zest and orange extract instead of lemon.  You can also replace cranberries with raisins or for a change mix both of them half of each.

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