Learn to make English Muffins and Scones at Home @ Reward me

Cranberry Lemon Scones Recipe

Trade in your morning muffin or bagel for an easy-to-make English treat.

Ingredients (serves 9 people)

  1. 1 1/2 cups all-purpose flour
  2. 125 millilitres (1/2 cup) cake flour
  3. 50 millilitres (1/4 cup) sugar
  4. 10 millilitres (2 teaspoons) baking powder
  5. 250 millilitres (1 cup) dried cranberries
  6. 60 millilitres (4 tablespoons) (1/2 stick) unsalted butter, chilled and cut into cubes
  7. 175 millilitres (3/4 cup) low fat buttermilk
  8. 1 large egg
  9. 30 millilitres (2 tablespoons) lemon juice
  10. 15 millilitres (1 tablespoon) lemon zest
  11. Egg wash (1 egg, beaten with 5 millilitres (1 teaspoon) water added)
  12. Raw sugar, to garnish


  1. Preheat oven to 230 C (450 F)
  2. Line a large baking sheet with parchment paper or silicone baking mat
  3. In a large mixing bowl, combine flour, sugar, baking powder and cranberries.
  4. With a pastry cutter or fork, blend in butter until it's pea-sized, being sure not to overwork the dough
  5. In a separate bowl, whisk together buttermilk, egg, lemon juice and lemon zest. Gently fold into the flour mixture until moist crumbs form
  6. Transfer mixture to a large piece of plastic wrap. Use wrap to gather crumbs together
  7. Press dough into a 2.5-centimetre (1-inch) thick disc about 12.5 centimetres (5 inches) in diameter.
  8. Peel away plastic wrap.
  9. With a sharp knife, cut the disc into 8-10 wedges
  10. On the prepared baking sheet, arrange scones 2.5 centimetres (1 inch) apart
  11. Lightly brush with egg wash and sprinkle with raw sugar
  12. Bake until golden brown, about 18-20 minutes, or until a toothpick inserted in the centre comes out clean
  13. Cool and serve

Suggested colour combinations

For a galaxy-space feel: Shimmery black as base colour, with blue, green and pink as highlights.
Christmas-tree inspired: Shimmery maroon as base colour, with green, gold and white as highlights.

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