Lemon-Cranberry Scones 8.000

Julia Ewan - The Washington Post

Flour Girl May 21, 2009

These are best served the same day they are made.

Servings: 8 scones
  • 3 cups flour
  • 1/2 cup maple sugar, plus more for sprinkling
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into small chunks
  • 1 cup dried cranberries
  • 1 cup kefir or low-fat buttermilk
  • Zest from 2 medium lemons (2 tablespoons)
  • 2 tablespoons milk, for brushing the scones before baking


Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

Combine the flour, maple sugar, baking powder, baking soda and salt in the bowl of a food processor; pulse to combine.

Add the butter and pulse on and off until the mixture resembles coarse meal.

Transfer the mixture to a large bowl; add the dried cranberries, zest, kefir or buttermilk and stir with a fork just until combined.

Lightly flour a work surface. Turn the dough onto the surface and knead 8 to 10 times, just until it holds together. Shape it into an 8-inch circle about 3/4 inch thick.

Brush the top of the dough with milk, sprinkle with maple sugar, then cut it into 8 wedges. Place on the prepared baking sheet about 1 inch apart. Bake for 15 to 20 minutes, until slightly puffed and golden brown around the edges. Let sit for 5 minutes before serving.

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Recipe Source

From Food editorial assistant Leigh Lambert.

Tested by Leigh Lambert.

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