Lemon & Cranberry Scones

Lemon Cranberry Scones Final 1 {3 days left to enter to win this KitchenAid Mixer + other goodies!! Click HERE to enter.}

STOP THE PRESSES!!!!!!—> I have packed two boxes. I know I know…not very much progress on the moving front has been made. But in my defense, I had to finish all the recipes for the last few days in my 12 Day s of Holiday treats before I could pack my kitchen gear! Just ’cause I’m moving doesn’t mean I’m going to leave you high and dry! Would I do that to you all? Pshhh…NEVER!

So here is a crazy easy no-brainer recipe courtesy of my good friend Bob. He works at a Red Mill. Allegedly.

I used a whole wheat biscuit mix, jazzed it up and added a glaze. I’ve decided that glazes make the world go ’round. Especially lemon ones. Have I mentioned I’m slightly addicted to lemon? Little known fact.

Oh, and I can’t get enough of the glee station on pandora.

{Dear Santa, this year for Christmas I’d like a better singing voice. Thank you in advance. See you in 5 days! Sincerely, Lauren Brennan}

Feel free to use any biscuit mix you have. This one wasn’t too sweet, so I’d add a tablespoon or two of sugar next time. That or more glaze…I heart glaze. Here’s how I made them:

In a KitchenAid Mixer, mix your biscuit mix together with some cold butter. Mix it with the paddle attachment until the butter gets broken up into small chunks.Scones 1

With the mixer on low, stream in 1 egg mixed with some cold water.Scones 2

After the basic biscuit dough comes together, mix in some cranberries and lemon zest. Yup, that’s the dough.Scones 3

Scoop the whole lot onto a floured surface and flatten out to be about 10 inches across. This stuff is sticky, so keep it moving and be generous with that flour!Scones 4

Cut the dough like a pie into 8 slices and place on a baking mat. Bake these at 400 degrees for 10-12 minutes.Scones 6

I was really pleasantly surprised at how pouffy these got. I love a pouffy biscuit and/or scone. Set these aside while we make the glaze.Scones 7

This glaze consists of two ingredients. Powdered sugar…Scones 8

…and lemon juice. Ri-donk-ulous.Scones 9

Mix it together until it’s runny but on the thick side of runny…if that makes sense.Scones 10

So, go to town and glaze the tops of these and gobble them up like it’s 1999. {Ummm, what?}Lemon Cranberry Scones Final 2

These make a great breakfast on the go, brunch, snack or evening treat. Hope you like them! Pick up some biscuit mix today! 🙂

Products I used in this recipe:
KitchenAid 7-qt. Stand Mixer
Bob’s Red Mill Biscuit Mix
Le Creuset Spatulas
OXO measuring cups, spoons, liquid measuring cup


Lemon & Cranberry Scones

Yield: 8 scones


  • 2 cups biscuit mix {such as Bob's Red Mill}
  • 1/4 cup cold butter, cubed
  • 1 egg
  • cold water {about 1/2 cup}
  • 1/4 cup dried cranberries
  • zest of 1 lemon
  • for the glaze-
  • 3/4 cup powdered sugar
  • 1/2 lemon, juiced {or more, if needed}


  1. Preheat oven to 400 degrees.
  2. In stand mixer, stir biscuit mix and butter together until butter breaks apart into smaller pieces, about the size of peas. Crack an egg into a liquid measuring cup and top it off with enough water to equal 3/4 cup. Whisk mixture together and stream into dry ingredients with mixer on low. Once that is just incorporated, stir in cranberries and lemon zest. Dump scone dough onto well floured surface and press out to be an 8-10-inch circle, approximately. Cut into 8 triangles, just like you're cutting a pie. Place onto baking mat and bake for 10-12 minutes or until puffed and lightly golden. Remove from oven and set aside to cool.
  3. In a small bowl, combine powdered sugar and lemon juice until a thick but still runny glaze forms and spread over top scones. Serve warm or at room temperature.

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  1. oh my — these look delicious! i love the cranberry-lemon combo and the glazzzzzze!!

  2. these are so pretty! Your photos are always so well lit and “delicate” looking and just so pretty. Makes me wanna make…scones!

  3. Lemon and Cranberry is a wonderful combination! I’ve been craving scones and I could so use one of your right now 🙂

  4. Delicious Scones…they r nice variation to cookies!! Like the lemon juice in the glaze with sugar…YUM!! you got me drooling now :).

  5. I bake too, but always have trouble getting the glaze to set up if it’s thin enough to be
    runny. Will try your glaze..wonder if OJ would work as well as Lemon Juice??

  6. This is a good recipe, but found that it was impossible to transfer the scone dough from the floured surface onto the baking pan. So I ended up re-forming the batter into a circle with the dough directly on it. Thank you for the recipe. God bless.

  7. I’ve posted this before, but since I’m making these scones again today, I will repost this: after preparing the dough, place the dough onto the baking pan and then form it into a circle with your hand. Don’t try to roll it out on a different surface, and then do the impossible of trying to transport it from that surface onto the baking pan. And read the instructions carefully since the ingredient list is confusing regarding the water. Add an egg to the measuring cup, then add cold water to equal 3/4 cup.



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