Lemon cranberry scones

Recipe submitted courtesy of High Tea Bakery
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Photography Jerry Grajewski.

Photography Jerry Grajewski.

  • Duration
  • Cook Time
  • Prep Time
  • Makes 12 sconesServings


  • 3 cups all-purpose flour, plus extra for dusting
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup butter, chilled, cubed
  • 1/2 cup dried cranberries
  • Zest of one lemon
  • 1 cup whole milk, plus extra for brushing


Preheat oven to 350°F. In the mixing bowl of stand mixer, combine flour, sugar, baking powder, baking soda and salt. Mix briefly on low speed to combine. Add butter and mix on medium-low speed until mixture resembles coarse meal. Add cranberries and lemon zest, mix until just incorporated. Add milk in a slow, steady stream and continue mixing (being careful not to over-mix) until dough comes away from the sides of the bowl. Roll onto a lightly floured surface to 1/2 - inch thickness. Using a 3-inch biscuit cutter, cut dough into rounds. Brush tops lightly with milk and dust with sugar. Place on a parchment lined baking sheet. Bake at 350°F for 12-16 minutes or until golden brown.