Lemon Cranberry Scones

Lemon Cranberry Scones

Fresh baked lemon scented scones studded with cranberries, topped with a lemon glaze; a perfect Sunday morning treat.

I’m a scone lover and enjoy playing around with different varieties. Lemon scones have been on my to-do list for quite some time, the added dried fruit was a last minute addition that turned out wonderful.

For perfect scones, be careful not to over-knead the dough and be sure your butter is chilled. Leftovers can be stored in air-tight containers for up to two days. I’ve tried these using all whole wheat flour but I prefer to use a blend of whole wheat and white. Enjoy!

Lemon Cranberry Scones

Gina’s Weight Watcher Recipes

Servings: 10 • Serving Size: 1 scone • Points +: 5 pts • Smart Points: 8

Calories: 192.5 • Fat: 4.7 g • Protein: 4.3 g • Carb: 33.9 g • Fiber: 2.1 g  

Ingredient:

2 tbsp sugar 

2 tbsp fresh lemon juice, divided 

1/2 cup low fat buttermilk 

1/4 cup sugar 

Original pictures take c3.staticflickr.com site

1 tbsp lemon zest 

2 tsp vanilla extract 

1 large egg 

2 cups Ultra grain flour (or 1 cup white, 1 cup whole wheat) 

1 tbsp baking powder 

1/2 tsp salt 

3 tbsp chilled butter (must be cold) cut into small pieces 

3/4 cup dried sweet cranberries or cherries 

Directions:

Position rack in top third of oven; Preheat oven to 375°.  Line baking sheet with parchment paper. Make glaze by combining 2 tbsp sugar and 1 tbsp lemon juice.

Combine buttermilk, remaining lemon juice, sugar, lemon zest, vanilla, and egg in a medium bowl, stirring with a whisk.

Combine flour, baking powder, salt, in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal. Gently fold in cranberries or cherries. Add buttermilk mixture, stirring just until moist. (dough will be sticky)

Place dough onto a floured surface and knead lightly four times with floured hands. Form dough into an 8-inch circle onto baking sheet, about 3/4″ thick. Using a knife, cut dough into 10 wedges (do not cut all the way through). Brush lemon glaze over dough. Bake until golden, about 18-20 minutes, or until a tester comes out clean. Serve warm or room temperature.

If you leave out the dried fruit, the scones are 4 points plus each.