Cranberry Lemon Scones

Today, the boyfriend and I had the same day off.  This almost never happens, so to celebrate, I made us a special breakfast.  This is my grandpa’s buttermilk scone recipe that is quick, easy and they turn out every time I make them.  My grandpa is a great baker, and I look forward to the giant box of Christmas cookies that he sends us every year.  My favorites include the candied pecans and the coconut macaroons.

But, about those scones.  Scones are really just biscuits, with sugar added to the dough.  They’re made the same way, by rubbing cold butter into the dry ingredients and then moistening the dough with some type of liquid, in this case, buttermilk.  The butter flakes separate the flour into layers, creating an airy scone that is well deserving of a celebratory morning!  Make sure to add the lemon zest too; it makes all the difference in the world in the taste of the scone.


Cranberry Lemon Scones


3 cups all purpose flour

1/3 cup sugar

2.5 teaspoons baking powder

1/2 teaspoons baking soda

1/2 teaspoons salt

1 tablespoon lemon zest

1.5 sticks unsalted butter

2/3 cup dried and sweetened cranberries

1 cup buttermilk

2- 3 tablespoon buttermilk

sugar for sprinkling


1. Preheat the oven to 400° F.

2. Combine flour, sugar, baking powder and soda, salt and lemon zest in a bowl.

3.  Cut sticks of butter in to pieces and add cold butter.  Rub butter and flour together, until butter pieces are the size of nickels.  Add cranberries.

4.  Add buttermilk and stir until dough forms.  Knead very briefly and cut in half.  Shape each half into 8 pieces.  My grandpa and mom always cut them into triangles, but for some reason, I felt like making circles this morning.

5. Brush scones with buttermilk and sprinkle with sugar.  Bake for 10 – 15 minutes, until tops are golden brown.


It’s weird having a day off when most people’s weeks are just starting.  It doesn’t matter what days of the week I have off, as long I have two of them off!  Enjoy the week!


One thought on “Cranberry Lemon Scones

  1. Pingback: Lazy Girl’s Pancakes | Cook/Write

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