• 12servings
  • 18minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsC, D
MineralsNatrium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 tablespoons sugar plus

  2. 1 cup sugar

  3. 2 tablespoons fresh lemon juice , divided

  4. 3 cups all-purpose flour

  5. 1 tablespoon baking powder

  6. 1 tablespoon finely-grated lemon peel

  7. 1 teaspoon salt

  8. 3/4 cup chilled unsalted butter , diced

  9. 1 cup dried sweetened cranberries

  10. 1/2 cup coarsely chopped walnuts or pecans

  11. 1/2 cup chilled half-and-half or more, divided

  12. 1/2 cup white chocolate chips

Instructions Jump to Ingredients ↑

  1. Position rack in top third of oven; preheat to 375 degrees. Line baking sheet with parchment paper. Whisk 2 tablespoons sugar and 1 tablespoon lemon juice in bowl for glaze.

  2. Whisk flour, baking powder, lemon peel, salt, and 1 cup sugar in large bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in cranberries and walnuts. Add 1/2 cup half and half and 1 tablespoon lemon juice. Toss with fork until dough comes together in moist clumps, adding more half and half if dough is dry.

  3. Gather dough into ball; divide in half. Press out each half on floured surface to 6-inch-diameter (1-inch-high) round. Cut each round into 6 wedges. Transfer to baking sheet; brush with glaze.

  4. Bake scones until golden and tester comes out clean, about 18 minutes. Serve warm or at room temperature. I mix powdered sugar and cream together with a little lemon juice and drizzle over each scone!

  5. Yields 12 scones.


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