Lemony Cranberry Hazelnut Scones with Lemon Glaze Recipe - Allrecipes.com
Lemony Cranberry Hazelnut Scones with Lemon Glaze Recipe
  • READY IN 1 hr

Lemony Cranberry Hazelnut Scones with Lemon Glaze

Recipe by  

"I make these for teachers for Valentine's Day, but they are wonderful any day of the week. They are tender and flaky and lemony. You can use dried cranberries (which I do) and leave out the nuts if you'd like. The glaze is wonderful, and I haven't found a person who doesn't just love these scones."

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Ingredients Edit and Save

Original recipe makes 8 scones Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    1 hr


  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. Whisk flour, white sugar, baking powder, lemon zest, and salt together in a large bowl. Cut unsalted butter into flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs. Add cranberries and hazelnuts.
  3. Beat 2 eggs and buttermilk together with a fork in a small bowl; add egg mixture to flour mixture and mix until the dough starts to come together and is just moistened. Let dough rest for 10 minutes.
  4. Turn dough out on a lightly-floured surface and pat dough into a 1-inch thick circle. Cut circle in half with a sharp knife and cut each half into four sections. Gently transfer each section with a floured spatula to the prepared baking sheet.
  5. Whisk 1 egg and cream together in a small bowl. Brush egg-cream mixture over each scone.
  6. Bake in the preheated oven until the scones are golden brown and sound hollow when tapped, about 30 minutes. Remove to a wire rack.
  7. Stir confectioners' sugar and lemon juice together in a bowl until desired glaze consistency is reached. Drizzle glaze over warm scones.
Kitchen-Friendly View


  • Cook's Notes:
  • Substitute 1/4 dried cranberries soaked in hot water for 10 minutes, then drained, for the fresh cranberries. Substitute 1/2 milk mixed with 1 teaspoon white vinegar for the buttermilk. Just make sure you handle them with tender loving care to make sure they turn out tender.
  • You can substitute 1 tablespoon heavy whipping cream for the 1 tablespoon milk.

Reviews More Reviews

Feb 22, 2014

Saw this recipe this morning, and decided to make it. These scones were very delicious. Just finished one with a cup of coffee. Not too sweet. Perfect.

Jun 17, 2015

Delish!! I love that this is more of a British Scone with the inclusion of eggs. Crispy on the outside, soft, buttery and flaky on the inside, couldn't get any better texture wise! I made the buttermilk with lemon juice and milk as I wanted more of a lemon flavor. And they baked for 25 minutes in my oven. I didn't add the nuts either, so I used extra cranberries and served with a dollop of lemon curd. One tip, make sure to space them out at least two inches on the baking sheet as they spread and puff up quite a bit. You might want to make two batches as these will go fast!


7 Ratings

Nov 16, 2014

These are delicious! I just ate more of them than I care to admit with tea. :) I didn't have hazelnuts so used almonds instead, and added 1/2 tsp almond extract to the batter. Other than that I didn't change anything. They were done much, much earlier than 30 minutes, though--after 15 minutes they were almost overdone.

Jun 02, 2015

I've made these three times, they are great with a cup of coffee or tea. I used 1/2 cup whipping cream with a table spoon of lemon juice in it instead of buttermilk twice and used sour cream once and dried cranberries but keep forgetting to buy hazelnuts, both methods seemed to work fine, 30 min seems too long, more like 20/22

Feb 18, 2015

Great recipe, I substituted the cranberries and hazelnuts with blueberries and macadamia nuts.......ate 4 of 'em all while the household was still in bed (they'll never know!).

Oct 19, 2014

This recipe is just wonderful - definitely gift-worthy. Wouldn't change a thing. (I did use dried cranberries, without soaking them in advance. Still fabulous.)


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  • Calories
  • 301 kcal
  • 15%
  • Carbohydrates
  • 40.5 g
  • 13%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 6.8 g
  • 14%
  • Sodium
  • 239 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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