Cranberry Lemon Scones

Yields 12 – 2 inch or 8 large scones


3 cups all- purpose flour

½ teaspoon salt

1/3 cup  granulated sugar

1 ½ tablespoons baking powder

½ teaspoon nutmeg

6 tablespoons unsalted butter, cut into 12 pieces

¾ cup dried cranberries

Zest of one lemon

1 ¼ cups buttermilk

1 large egg, for egg wash


  1. Cover baking pan with parchment paper or foil. Adjust oven rack to middle of oven. Only bake one pan at a time for best results. Preheat oven to 450F
  2. Combine flour, sugar, baking powder, salt and nutmeg in a food processor or mixer bowl. Add butter pieces, and cut into dry ingredients. Mixture should look like course meal.
  3. Add dried fruit and lemon zest. Stir buttermilk in flour mixture to form a smooth dough. Knead lightly once or twice to complete mixing.
  4. Press and roll dough on a lightly floured surface and form a circle. Cut dough into desired sized pie shape leaving it in a round shape.
  5. Transfer to pan and brush the top. Let stand 15 minutes before baking.
  6. Brush the tops with egg wash, allow to dry. Bake for 15 minutes at 450F for small scones and 400F for large. Scones should be firm but not dry.


Arlene Coco's Prairie Kitchen