Lemon and Cranberry Scones

Cranberry Lemon Scones - Heart Shaped golden baked scones studded with red cranberries on a wooden board.

These Lemon Cranberry Scones begin with the fluffiest traditional scone batter and end with a little extra ‘zest’ from the addition of lemon and cranberry. Bake them today for breakfast or enjoy later with tea. 

Time for Tea (and Scones)

Cranberry Lemon Scones - Crumbly textured flour when it's mixed with butter.

It’s nearing four o’clock and all I can think about is tea and scones. The hour is a bit late for tea but tonight we’ll be having dinner quite late due to karate.  Plenty of time to digest scones. Besides just plain scones and butter, my favourite kind have dried cranberries and lemon zest added. This isn’t the traditional way of making (or eating) scones such as you might find in the UK. Think of it as a North American upgrade! 

Cranberries Make a Great Snack on Their Own

I keep on buying the huge bags of dried cranberries at Costco but the kids eat them up pretty fast. Today, I noticed there was about a cup left in the bag so I knew I had to make the scones right away. Sometimes I feel like they’re eating me out of house and home but I am glad they are snacking healthy. One quarter cup of dried cranberries counts as a serving of fruit and contain high amounts of anti-oxidants. I know that they love the tart flavour but still watch their intake as the brand I buy contains added sugar.

Cranberry Lemon Scones - scone dough rolled out in a flat round.

Cranberry Scones are Easy to Make and Bake

Scour the internet and you’ll find the basic recipe for scones is very similar from site to site and within cookbooks. I have been making these scones for at least 20 years because they’re so easy. After I bought a mixer, they became even easier! I love the way the butter becomes incorporated into the flour when I use a mixer.

Cranberry Lemon Scones - Unbaked scones cut into triangles and ready to bake.

To bake, I usually don’t cut out the scones with a fancy cutter but I just mound them all together in a mound and flatten it out until it’s about 3 cm thick. You can certainly use a fancy cutter if you wish. I cut it into wedges and dampen the tops a bit, then sprinkle on some raw sugar granules.

Cranberry Lemon Scones - Heart Shaped golden baked scones studdedwith red cranberries on a wooden board.

What to Serve with Cranberry Scones

Tea, obviously. Scone purists would insist on clotted cream and jam but I sometimes just slather mine with butter. These Cranberry Scones are also delicious covered in honey!

Cranberry Lemon Scones - Golden baked scones studded with Cranberries.

Pin These Lemon Cranberry Scones HERE.

Lemon Cranberry Scones - Pinterest image of heart golden shaped scones studded with cranberries.

Baked Treats from Dish ‘n’ the Kitchen

Aged Gouda Scones 

Spiced Pumpkin Loaf

If you make these Lemon Cranberry Scones, please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making! Thank you so much for reading my blog.

Yield: 8 scones

Lemon Cranberry Scones

Cranberry Lemon Scones - Heart Shaped golden baked scones studded with red cranberries on a wooden board.

These Cranberry Scones begin with the fluffiest traditional scone batter and end with a little extra 'zest' from the addition of lemon and cranberry.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 3 cups flour
  • 1/2 cup sugar
  • 5 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup butter
  • 1 egg; beaten
  • 1 cup milk
  • 1/2 cup dried cranberries
  • 1 lemon; zested
  • turbinado sugar or any coarse grained sugar (optional)


    1. Preheat oven to 400 degrees F (200 degrees C). Cover a baking sheet with parchment or lightly grease it. 
    2. In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter.
    3. Add cranberries and lemon zest.
    4. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
    5. Turn dough out onto a lightly floured surface, and knead briefly.
    6. Roll dough out into a 1/2 inch thick round.
    7. Cut into 8 wedges and place on the prepared baking sheet. Feel free to cut into shapes of equal size instead of wedges. 
    8. Bake 15 minutes in the preheated oven, or until golden brown.

Nutrition Information:



Serving Size:


Amount Per Serving:Calories: 433Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 71mgSodium: 613mgCarbohydrates: 60gFiber: 2gSugar: 21gProtein: 7g

Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.

Did you make this recipe?

Share your dish pic on Instagram or Facebook and tag @dishnthekitchen (or #dishnthekitchen) in your post or story! Rate this recipe and leave a review to share your experience with others!


  1. Tasty Jalapeno Cranberry Salsa - Dish 'n' the Kitchen

    […] The best start to the day involves cranberries! I love them baked into muffins or in these amazing Lemon and Cranberry Scones. […]


  2. Best Buttermilk Blueberry Scones - Noshing With the Nolands

    […] They can be made with frozen blueberries or using dried cranberries (or other fruit) as I have done here. When I serve them for brunch, I serve them alongside a delicious fruit salad and everyone is […]


Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe