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  • Lucia Borzillo

No Scones? Sunday Morning Baking.

"No Scones?" That is what I was asked this morning. Scones coming up! I needed an easy recipe. This one seemed to fit the bill.

Lemon Cranberry Scones. Delicious, Flaky and light and sweet.


1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/8 teaspoon baking soda

2 tablespoons sugar

1/4 cup Dried Cranberries

1/4 cup cold butter, If you can freeze it before you start that would be great.

1 large egg yolk

1/4 cup milk

1 tablespoon lemon juice

1 tablespoon lemon zest


1/2 cup powdered sugar, sifted

2 tablespoons heavy cream or milk

1 teaspoon lemon juice


Heat the oven to 425 degrees F.

Line a baking sheet with parchment paper.

In a mixing bowl, stir together the flour, baking powder, salt, baking soda, sugar, and Dried Cranberries. Using a grater, grate the butter into the bowl. Using a pastry blender, a fork or your fingertips, work the butter into the dry ingredients until the mixture looks like coarse crumbs.

In a small bowl, whisk together the egg yolk, milk, lemon juice, and lemon zest. Pour into the flour mixture and stir until just combined.

Turn the dough out onto a lightly floured work surface. Knead very lightly and form a circle. (Add a little more flour to the dough if the dough becomes too sticky to handle).

Cut the dough into 8 wedges.

Place the wedges onto the prepared baking sheet. Bake for 12 minutes or until golden brown.

Let cool on baking sheet for a minute, then transfer onto a wire rack.


In a small bowl, whisk together the powdered sugar, cream, and lemon juice until smooth. Spoon over the tops of cooled scones.

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