Dried Cranberry, Walnut, and Lemon Scones

Very tasty and good texture.

• Anonymous

• Vermont

• 6/13/2022

Delicious and tender! I’ve had trouble making scones in the past...this recipe worked well. I put the butter in the freezer and grated it for easier integration into the dry ingredients. One other note: I used low-fat half-n-half and thought they tasted great. The glaze added that extra lemony zing!

• annc

• Broadview Heights, Ohio

• 3/2/2019

Have made these many times. I also add chopped fresh cranberries, maybe 2/3 cup or so. Delish!!

• shelly_y_julien

• Philadelphia

• 10/10/2018

These scones are just like your favorite coffee shop scones to much sugar but ohh so good. I have also added fresh Rosemary and left out the lemon and that is a fabulous sub. I often make a double batch and freeze them and then bake them off whenever needed.

• staciejayne

• 11/15/2017

Absolutely wonderful, even cold, if they live long enough for that to happen!

• bonniebanks08

• Michigan City, Indiana

• 2/20/2017

Delicious!! Followed recipe only replaced 1/2 & half with milk because I didn't have any on hand.

• twsanne

• Woodmere, NY

• 8/15/2016

I've made this recipe twice now in less than a week. These are delicious! I used some cranberry almond clusters along with the dried cranberries & I added 1/2 cup more butter. They came out with the consistency of a southern biscuit (dense, a bit dry, but soft inside with a slightly crunchy outside) with a prominent lemon flavor. Absolutely devine with a cup of coffee for breakfast.

• ulised

• High Springs, FL

• 4/27/2016

I have tried many lemon scone recipes but found this one to be the tops of them all. Easy to make and they taste wonderful. This is a real keeper and I like the fact that they still taste great even when making substitutions on any of the ingreients as many of you have

• leftymarge10

• richmond michigan

• 2/27/2016

Does anyone know if you can make the dough 24 hours in advance, wrap, refrigerate and then cut and bake when ready to use? I'm having house guests and don't want last minute prep. but I'd love to serve scones fresh from the oven.

• redhdsue1

• Bucks County, PA

• 12/21/2015

Scones have always intimidated me but after reading through the recipe I thought I would give it a try and found it VERY easy to follow. I eat gluten free so I substituted the flour with Cup4Cup gluten free flour but think any multi purpose GF flour would work. I also replaced the white sugar with coconut palm sugar (1/2 the sweetness of white sugar) so I used the amount called for in the recipe and the result was wonderful! Just the right amount of sweetness. I also had to use a bit more 1/2 &1/2 (I'm not sure exactly how much) and added an additional tablespoon of lemon juice (which made the flavor pop!) to make it moist enough to come together. All in all a fabulous recipe! I'm making these for breakfast throughout the holidays! Thanks Jennifer!!

• lulajill

• Charlotte, NC

• 12/23/2014

I have been using this scone receipt since it appeared online several years ago. It really should have a 10 fork user rating. Whenever I serve them I get rave reviews. The taste is excellent. They are a little sweet if you use the recommended amount of sugar, so I decrease it by half, and they are just right. Texture and flavor are excellent. Thank you Jennifer for sharing a great receipt. It is becoming a tradition in our family.

• webfoot_girl37

• Born in Oregon, now living in Ohio

• 8/20/2014

Good but too sweet. My family and I really liked the recipe, but I will definitely cut down on sugar. They are very sweet like cookies.

• Anonymous

• 圣迪ego

• 2/9/2013

Substituted orange juice and orange zest for the lemon juice and lemon zest in this recipe. This is a scheduled "must bake" at least once a month and always have some in the freezer.

• debvanwagenen

• Mesquite, Nv.

• 12/3/2012

These were fabulous, light fluffy with a crunchy crust from the glaze. I used another combo, pistachio and dried peach which turned out great. They were a bit too sweet for my taste so will cut the sugar a bit next time. On the cream issue, used a full 200ml.

• wally56

• Burundi

• 11/9/2012

First time making scones - I've only seen it on TV. Advice for the novice: I couldn't tell whether the dough "looked dry" or not. I could pick some up and squeeze it into a clump, but still looked really dry and had trouble holding shape when transferring to baking sheet. Made one batch with that much moisture, and added additional 1/2 & 1/2 to second batch, which held together much better. Second batch tastes better. Don't be afraid to add more than the 1/2 C of liquid, I think by the time I added more and more liquid to batch two, the liquid was probably (proportionately) double the amount called for in recipe. I added glaze 1/2 way through baking as other reviewers suggested, which kept the sugar from burning and smoking on the baking sheet. Hope this long note helps someone. :-)

• Brenda12360

• Dallas Texas

• 5/9/2012