Lemony Cranberry Hazelnut Scones with Lemon Glaze


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 Time:
20 mins
Cook Time:
30 mins
Additional Time:
10 mins
Total Time:
1 hrs
8 scones


  • 2 cups all-purpose flour

  • ¼ cup white sugar

  • 2 teaspoons baking powder

  • 1 teaspoon freshly grated lemon zest

  • ¼ teaspoon salt

  • cup cold unsalted butter

  • 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


  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.

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 (per serving)

302 Calories
13g Fat
41g Carbs
7g Protein
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.

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