Cranberry Lemon Scones

Cranberry lemon scones

I love scones.

For some reason I have a lot of trouble turning out decent baking powder biscuits, but I’ve had great luck with scones.  I’ve already posted my favorite standby recipe and another more unusual one, and I’m sure there will be more to come (oatmeal scones and gingerbread scones are in the works).

This recipe is the result of a long-standing wish for a good fresh cranberry scone recipe.  Scones with dried cranberries are delicious, not doubt, but I wanted a way to use fresh cranberries, too.  Like the Frugal Girl, I’m trying to use up my stash of cranberries from last Thanksgiving.

I need to make room in the freezer for the fresh seasonal fruit that I’ve been picking and socking away for pies later on (cherries, apricots, apples!).  So, I made a double batch of cranberry bread, and then came up with this scone recipe.  (And I’ve still got cranberries to use up!  Coffeecake is up next…)

These aren’t the most beautiful scones I’ve ever made, but they’re definitely tasty.  If someone in your life is a fan of tangy, lemony treats, these are just the thing.  If I were to  make them again, I might reduce the oil by just a smidge, but they turned out well using the recipe below.


  • 2 1/4 cups flour (half whole wheat, if you’d like)
  • 1/2 cup brown sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup vegetable oil
  • 1 egg
  • 1/2 cup milk
  • 1 teaspoon lemon extract (optional)
  • 1 teaspoon lemon zest (optional)
  • 1 1/2 cups fresh or frozen cranberries


  1. Combine the flour, sugar, baking powder, and salt in a medium bowl and mix well.
  2. Cut in the oil until the mixture resembles coarse crumbs.
  3. Add the liquid ingredients all at once and stir just enough to combine.
  4. Fold in the cranberries.
  5. Form the dough into two balls and place on an ungreased baking sheet.  (The dough will be pretty soft, but should be workable.)
  6. Press each ball into a circle about half an inch thick.
  7. Cut each circle into 8 wedges and separate the wedges slightly.  (Mine were a little too soft to work with easily.  Some of them came out in funny shapes, but they still tasted good!)
  8. Bake at 350° F for about 20 minutes or until golden brown.

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