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Lemony Cranberry Hazelnut Scones with Lemon Glaze

Lemony Cranberry Hazelnut Scones with Lemon Glaze

Paula T

"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

1 h servings 301 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 40.5g
  • 13%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 239 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • 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.

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Reviews

Read all reviews 8
  1. 9 Ratings

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Most helpful positive review

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.

Most helpful critical review

These were okay. I had hoped for much better results based on the reviews but they were just average. It seems there was a bit much liquid for the amount of flour. I'll give them another go an...

Most helpful
Most positive
Least positive
Newest

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.

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 bu...

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 ...

These were okay. I had hoped for much better results based on the reviews but they were just average. It seems there was a bit much liquid for the amount of flour. I'll give them another go an...

Completely awesome!

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 onc...

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!).

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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