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My review
Lemony Cranberry Hazelnut Scones with Lemon Glaze
Paula T
"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."
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Ingredients
1 h servings 301 calsOriginal recipe yields 8 servings (8 scones)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- 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: 301 calories; 12.9 g fat; 40.5 g carbohydrates; 6.8 g protein; 93 mg cholesterol; 239 mg sodium. Full nutrition
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Reviews
Read all reviews 910 Ratings
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Most helpful positive review
2/22/2014
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.
Most helpful critical review
9/3/2016
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 an...
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2/22/2014
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.
6/17/2015
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 bu...
2/18/2015
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!).
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 ...
9/3/2016
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 an...
6/2/2015
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 onc...