This recipe is from the freezer night I attend in late April with CommonGroundND. I had never made scones before but they are so easy. They were perfect to serve as a Mother’s Day brunch item we surprised Mom with. So, if you are following along, these scones were made in Moorhead, MN, traveled home with me to Hazen and then back to Fargo to eat when we made them for my Mom. They travel well (although a few ended up a bit mis-shaped from thawing on the drive) and stood up to the shipping back and forth.
One of the things I loved most about this recipe was you don’t have to dirty many dishes and it comes together in mere minutes. I finished the top of my scones with an egg wash and some sugar for just a little additional sweetness as you see they don’t have much sugar in them. Also, this was the first time I ever made scones!
Cranberry Lemon Scones, makes 8 scones
- 2 cups AP flour
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 6 tablespoons unsalted butter, cut into ¼” cubes and frozen
- 1 cup dried cranberries (could sub other dried fruit)
- ½ – 1 teaspoon lemon zest
- 1 cup heavy cream
- 1 ½ teaspoons vanilla extract
Egg Wash – beat together:
- 1 egg
- 2 teaspoons milk (or water)
- 1-2 Tablespoons sugar
Directions: Pre-heat oven to 425 degrees.
Place flour, baking powder and sugar into food processor and pulse to mix together, about 10 times. (If you don’t have a food processor you could do this by hand using two forks or a pastry blender.) Add the butter and pulse about 10-15 times until the mixture resembles coarse meal. Add the dried cranberries and lemon zest and pulse just to incorporate. Transfer the dough to a large bowl.
Mix the cream and vanilla together and gently stir into the flour-butter mix, using a fork, until a dough forms. Turn the dough out onto a countertop and gently knead by hand for about 15 seconds into a rough ball.
At this point, you can butter a round cake pan and press the dough into the pan and flip it over onto a baking sheet lined with parchment paper to form a perfect circle. Or, you can just free form it. Use a sharp knife to cut it into 8 wedges, space them out along the sheet, 2 inches apart. For best results, place the sheet in the freezer for 20-30 minutes before baking.
Remove from freezer and brush the top of each scone with the egg wash and add a sprinkle of sugar, then bake for 12-15 minutes, until the tops are a light, golden brown. Remove and transfer to a cooling rack for 10 minutes. You could ice these with a glaze if you’d like. I don’t think it is necessary if you top with sugar.
To store: Store up to two days in a metal container or cover with aluminum foil.
To freeze unbaked scones (this is what we did): Don’t put on the egg wash until just before baking. You don’t want to freeze that part. Freeze scones on a baking sheet for an hour, transfer to a freezer bag and freeze for up to 3 months. Bake without thawing, adding 2-3 minutes if needed.
To freeze baked scones: wrap each individually in plastic, transfer to a freezer bag and freeze for up to 6 months. Thaw at room temperature before unwrapping and, for best results, warm in a 350 oven until warm through.
Before and after baking.
Sarah, of Sarello’s demonstrated to us how to make the scones.
These were great out of the oven. I’d love to try these again with dried blueberries and orange zest. The scones were very easy to put together and I think this would be a great baking project to do if you have any younger kids showing interest in cooking or baking. My sister and I sampled some of the dough before it went in the oven and it was really good too. I am one of those people that always like the dough better than the baked goods!So it only took me 36 years to appreciate a scone. But there is no turning back now.