I love these scones so much; anything lemon speaks to my heart. This basic scone recipe is easy, delicious, and will have everyone asking for more.
Grab your 🍋 and let's do this!
- 2.5 cups or (350g) of Better Basics Organic Red Fife Multi-Purpose Flour
- 1 Tbsp baking powder
- ½ tsp salt
- ½ cup+ 1 tbsp (120g) cold unsalted butter
- ⅓ cup (85g) of organic cane sugar
- ¾ cup milk (175g) mixed with 1 Tbsp lemon juice
- ¾ cup (80g) frozen or fresh cranberries
- Juice of 1 lemon
- Zest of 1 lemon
- 1 egg
- 1 tbsp water
Preheat oven to 400 degrees. Place flour, baking powder, salt and butter in a food processor or blender and pulse until it resembles coarse crumbs. Dump the mixture into a large bowl.
Mix ¾ cup of milk and 1 tbsp lemon juice in a small bowl or measuring cup and let stand for 5 minutes. Meanwhile, add the sugar and lemon zest to the dry ingredients.
Make a well in the center of the dry ingredients and add wet ingredients, starting with ⅔’s of your milk mixture and the juice of 1 lemon; stir just until combined. If there are any dry spots, add the remaining milk, 1 tbsp at a time, until the dough has come together. The dough should be just slightly sticky but not wet. Then fold in the cranberries.
Turn the dough out onto a floured surface.
Sprinkle the top of the dough with a bit of flour, then gently press the dough into a 9-inch circle. Cut into 8 wedges with a sharp knife or pizza cutter. It is important not to handle the dough more than necessary, or it will become tough. Place the wedges on a parchment-lined baking sheet with 1 inch of room between them.
Egg wash: whisk 1 egg with 1 tbsp of water and brush over scones. Place scones in the oven and bake for 20 minutes or until golden brown. Remove the scones from the oven to a cooling rack.
If you want to add a sweet lemon drizzle while the scones cool, mix 3 tbsp of powdered sugar and 2 tsp lemon juice. Add more powdered sugar to gain the consistency and sweetness you desire.
Once scones have cooled, drizzle and serve.