Recipes Bread Quick Bread Recipes Scone Recipes Lemony Cranberry Hazelnut Scones with Lemon Glaze 4.6 (10) 9 Reviews 5 Photos 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. Recipe by Paula Todora (Paula T) Published on June 18, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 5 5 5 5 Prep Time: 20 mins Cook Time: 30 mins Additional Time: 10 mins Total Time: 1 hrs Servings: 8 Yield: 8 scones Jump to Nutrition Facts Ingredients 2 cups all-purpose flour ¼ cup white sugar 2 teaspoons baking powder 1 teaspoon freshly grated lemon zest ¼ teaspoon salt ⅓ cup cold unsalted butter ⅓ cup fresh cranberries ¼ cup chopped hazelnuts 2 eggs ½ cup buttermilk 1 egg, beaten 1 tablespoon heavy whipping cream ½ cup confectioners' sugar 1 tablespoon fresh lemon juice Directions Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. 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. 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. 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. Whisk 1 egg and cream together in a small bowl. Brush egg-cream mixture over each scone. Bake in the preheated oven until the scones are golden brown and sound hollow when tapped, about 30 minutes. Remove to a wire rack. Stir confectioners' sugar and lemon juice together in a bowl until desired glaze consistency is reached. Drizzle glaze over warm scones. 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. I Made It Print Nutrition Facts (per serving) 302 Calories 13g Fat 41g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 302 % Daily Value * Total Fat 13g 17% Saturated Fat 6g 31% Cholesterol 93mg 31% Sodium 240mg 10% Total Carbohydrate 41g 15% Dietary Fiber 1g 5% Total Sugars 15g Protein 7g Vitamin C 2mg 11% Calcium 109mg 8% Iron 2mg 12% Potassium 117mg 2% * 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved