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.

prep:
20 mins
cook:
30 mins
total:
1 hr
additional:
10 mins
Servings:
8
Max Servings:
8
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Ingredients

Directions

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

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  • 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.

Nutrition Facts

301.47 calories; 6.78 g protein; 40.52 g carbohydrates; 12.86 g fat; 93.25 mg cholesterol; 239.48 mg sodium.Full Nutrition


Reviews (9)

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Most helpful positive review

sharon s
02/22/2014
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.
(4)

Most helpful critical review

Jinglebells
09/03/2016
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 and reduce the eggs to just one or use less buttermilk.
10 Ratings
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  • 4 Rating Star 2
  • 3 Rating Star 1
sharon s
02/22/2014
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.
(4)
WestCoastMom
06/17/2015
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!
(2)
Anonymous
02/18/2015
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!).
(1)
KateShaw
11/16/2014
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.
(1)
Jinglebells
09/03/2016
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 and reduce the eggs to just one or use less buttermilk.
karn36
01/04/2018
Yummy. Eat when warm and fresh. Substituted pecans delicious.
MISSY KITCHINGS
01/10/2016
Completely awesome!
voyager
06/02/2015
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
mernlyn
10/19/2014
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.)