Lemon Cranberry Scones

Lemon Cranberry Scone Recipe

Lemon Cranberry Scones are are my treat of choice when I go to a Second Cup coffee shop. They are so tasty – buttery, flaky and go perfect with an espresso. I have bought these MANY times and decided that it was time to try and make them myself at home.

I make scones quite a bit and they are surprisingly simple to make and I can get a batch in the oven within a matter of minutes. They also use ingredients that I always have on hand. Any time the kids have friends over, or if we have guests or family sleeping over, everyone loves seeing a batch of fresh baked scones on the table first thing in the morning.

These lemon cranberry scones are quite possibly my favourite scones that I bake. The combination of flavours from the cranberries and lemon are just awesome. I struggle not eating every scone on the baking stone.

Lemon Cranberry Scone Recipe

Here are a few tips when making scones/biscuits:

Some people are nervous baking scones, thinking that it is far too difficult, when nothing could be further from the truth.

  • Have all your tools and ingredients set out before you start.
  • Make sure that the butter is cold – take it out of the fridge right before making the scones.
  • A pastry cutter is an invaluable tool for making scones. They are not expensive and work great at working the butter into the flour. Two knives works as well, it just takes longer.
  • Do not overwork the dough when folding in the milk/egg mixture. Just fold it enough to get the flour wet and there is not much loose flour. This helps to ensure the scones are light and flakey.

For these scones, I baked them on a baking stone – basically a pizza stone. Lightly dust it with flour. Once the scone batter has been mixed, dump it on the stone and gently pat it into an 8 inch circle.

Cut into 8 equal sized wedges. Bake the scones in a 400F oven for 23-25 minutes. The scones should rise and be golden brown.

Once the scones have finished baking, take them out of the oven and let them cool. In a small bowl, mix together the icing sugar, tablespoon of milk and lemon juice to make the icing drizzle. Use a spoon to drizzle the icing all over the scones. It is important for the scones to be close to room temperature before you put on the drizzle to that dries and doesn’t melt all over the scones.

Lemon Cranberry Scone Recipe

Normally, once I cut the scone batter into wedges, I separate them to be baked individually. This time, I decided to keep the wedges together in the full round shape. Both ways work just fine. This way, as seen in the photo above, looks a little nicer from a display perspective. I definitely noticed that it required longer in the oven to finish baking the scones. If they are baked in individual wedges, they bake much more quickly.

Lemon Cranberry Scone Recipe

These scones are so light and buttery. I especially love the tartness from the cranberries. There is a nice lemon flavour from the zest and the drizzle. Make sure you do not skip out on the icing drizzle, because that totally moves these scones to another level!

Lemon Cranberry Scone Recipe

Making scones is not a difficult task. In fact, I find it one of the most simple things to bake. The ingredients are items that you usually have in your fridge and pantry and it does not take long for them to get thrown in the oven. There are also many ways to vary this recipe.

Here are a few other scone recipes:

Lemon Cranberry Scone Recipe

Lemon Cranberry Scones

5 out of 5
4 reviews
Buttery and flakey scones that melt in you mouth. These biscuits have lemon zest and dried cranberries with a lemon icing drizzle.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8 scones


  • 2 1/4 cups all purpose flour
  • 1/3 cup white sugar
  • 3 tsp baking powder
  • 1/3 tsp salt
  • 1/2 cup cold butter
  • 1 tbsp lemon zest
  • 1/2 cups dried cranberries
  • 3/4 cup milk
  • 1 egg
  • 1/2 cup icing sugar
  • 1 tbsp milk
  • 1 tbsp lemon juice


  • Preheat oven to 400F.
  • In a bowl, whisk together the flour, sugar, baking powder and salt.
  • Add the cold butter to the bowl and using a pastry blender, cut the butter into the flour. Continue until a crumbly consistency is produced. Stir in the lemon zest and dried cranberries.
  • In a separate bowl, whisk the egg into the milk. Pour the milk mixture into the flour and stir together with your hands with a baking spatula until combined. Work gently and be careful to not over-mix the batter.
  • Spread a little flour on a baking stone. Dump the batter onto the baking stone and pat down to make a 8 inch disc. Cut into 8 equal wedges.
  • Bake for 23-25 minutes. The scones should be browned around the edges and on top.
  • Remove from the oven and let cool slightly.
  • Make the drizzle by mixing the icing sugar with the milk and lemon juice until dissolved. Drizzle over all the scones.
  • Enjoy!


Per serving:

Calories: 339kcalCarbohydrates: 51gProtein: 5gFat: 13gSaturated Fat: 7gCholesterol: 53mgSodium: 219mgFiber: 1gSugar: 22g

Nutrition Disclaimer

Lemon Cranberry Scone Recipe



Lemon Cranberry Scone Recipe

Did you try this recipe?

Leave a comment and let me know how it turned out. Or, take a picture to share on Instagram and tag me @theblackpeppercorn.

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Recipe Rating


  • Can I frozen the dough and only Bakr it when I want to?

    • Reply
    • Hmm, I have not tried freezing this dough unbaked, so I am unsure. If you try it, I would love to hear how it turned out for you.

  • 5 stars
    I Love this recipe! I has become a crowd pleaser world wide ( China, CT, MI, and TX)!! I love the taste of lemon, so I add the juice and zest of a whole lemon. I substitute milk for a cup of whipping cream…just my preference! I am not into the glaze, so I skip that, but it is still so delicious! I think because I add the extra lemon juice, it is a sticky dough. But I have a solution of that! I line a cake pan with parchment paper and I place the whole ball of dough in the middle, press the dough to the sides of the pan and cook it in one piece. When I take it out, I then cut it in to the pie pieces! It works perfect every time! I am giving this recipe to everyone I know!

    • Reply
    • I am so glad that you like the recipe! Thank you for sharing your adjustments as well. I may just have to try it!!

  • 5 stars
    Very easy to make. Used frozen whole cranberries because I had them. Came out great. I give this five stars all day. The only change was that I used a grater on the butter. It just made it easier. I am gonna make these again tomorrow.

    • Reply
  • I’ve made these 3 Xs now! They are awesome. I added more cranberries and a Internet bit more sugar the 2nd time. 3rd time I added pecans and used orange zest because I had no lemon. Used OJ in drizzle frosting! Very good!

    • Reply
  • 5 stars
    These are so scrumptious! I’ve linked back to you in my own posting at https://thedomesticatedrebellion.wordpress.com/2018/08/23/cranberry-lemon-scones/

    Thank you for sharing this lovely!

    • Reply
    • 5 stars
      Absolutely incredible! It was hard to stop eating them! I added a splash of lemon juice to the scones themselves and so dough was probably a tad stickier than it was supposed to be, but worked just fine. Will definitely be making them again!!!

      • Reply

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