Lemon Cranberry Scones
Freshly baked scones and a hot cup of tea, is my idea of the perfect cozy Sunday morning. If you’re a scone lover like me, you may also enjoy these blueberry scones and these chocolate chip scones!
These scones are great right out of the oven, the lemon zest and lemon glaze are a must here! If you don’t like to buy buttermilk, you can use the powdered buttermilk which lasts a long time in the pantry. Simply follow the directions for making buttermilk so you have the correct amount of liquid for this recipe. For perfect scones, be careful not to over-knead the dough and be sure your butter is chilled. Leftovers can be stored in air-tight containers for up to two days. I’ve tried these using all whole wheat flour but I prefer to use a blend of whole wheat and white for a better texture.
How To Freeze Scones
You can either freeze scones before or after baking. If you prefer to bake the scones first, let them cool completely and transfer them to a resealable bag or airtight container before freezing for up to 1 month. Defrost for 1 hour at room temperature then warm the defrosted scones in an oven preheated to 300F for 5 to 10 minutes. To freeze the scones before baking, cut the scones out and put them on to a baking sheet lined with baking parchment (parchment paper). Freeze the scones on the sheet until they are solid, then transfer them to resealable bags or airtight containers and freeze for up to 3 months. Bake the scones direct from frozen, as directed in the recipe, but allow an extra 2 to 5 minutes baking time.
