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How to Make Lemony Cranberry Hazelnut Scones with Lemon Glaze - A Step-by-Step Guide

There's something undeniably delightful about savoring a freshly baked scone with a cup of tea or coffee. The combination of buttery, flaky pastry and bright, flavorful add-ins makes for a delicious treat that's perfect for breakfast, brunch, or a mid-afternoon snack. And when it comes to scones, the possibilities are endless when it comes to flavor combinations.

One of our favorite variations is this recipe for Lemony Cranberry Hazelnut Scones with Lemon Glaze. These scones are a del...

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Ingredients

  • 2 cups all-purpose flour
  • ¼ cup white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon freshly grated lemon zest
  • ¼ teaspoon salt
  • ⅓ cup cold unsalted butter
  • ⅓ cup fresh cranberries
  • ¼ cup chopped hazelnuts
  • 2 eggs
  • ½ cup buttermilk
  • 1 egg, beaten
  • 1 tablespoon heavy whipping cream
  • ½ cup confectioners' sugar
  • 1 tablespoon fresh lemon juice

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr
  • Servings: 8
  • Yield: 8 scones

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Whisk flour, white sugar, baking powder, lemon zest, and salt together in a large bowl. Cut unsalted butter into flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs. Add cranberries and hazelnuts.
  • Beat 2 eggs and buttermilk together with a fork in a small bowl; add egg mixture to flour mixture and mix until the dough starts to come together and is just moistened. Let dough rest for 10 minutes.
  • Turn dough out on a lightly-floured surface and pat dough into a 1-inch thick circle. Cut circle in half with a sharp knife and cut each half into four sections. Gently transfer each section with a floured spatula to the prepared baking sheet.
  • Whisk 1 egg and cream together in a small bowl. Brush egg-cream mixture over each scone.
  • Bake in the preheated oven until the scones are golden brown and sound hollow when tapped, about 30 minutes. Remove to a wire rack.
  • Stir confectioners' sugar and lemon juice together in a bowl until desired glaze consistency is reached. Drizzle glaze over warm scones.

    • Nutrition

    302 cal.

    • Total Fat: 13g
    • Saturated Fat: 6g
    • Cholesterol: 93mg
    • Sodium: 240mg
    • Total Carbohydrate: 41g
    • Dietary Fiber: 1g
    • Total Sugars: 15g
    • Protein: 7g
    • Vitamin C: 2mg
    • Calcium: 109mg
    • Iron: 2mg
    • Potassium: 117mg

    Categories

    Lemony recipes
    Cranberry recipes
    Hazelnut recipes
    Scone recipes
    Lemon glaze recipes