Good Saturday morning! And happy final day of April – you can rest easy because tomorrow is the beginning of a new month, and I won’t be posting so obsessively. Today, instead of running our hometown half marathon as I should be doing, I am instead bringing you Lemon Cranberry Scones with Lemon Glaze. (Further evidence that I’m not a perfect decision maker.)
My handy bag of lemons saved the day yet again! I might just have to buy a bag of lemons every week. I’m getting really attached to those things.
While you could use some dried cranberries in these scones, I happened to have some fresh ones still frozen from peak cranberry season when I decided to hoard them. I knew those would be useful some day!
Today I will lament the fact that I failed to register for our big race, and then I’ll think about what a lovely day it is outside and how fulfilled all those runners will feel when they finish that race. I will, at least, have lemon-cranberry scones lying around to comfort me. And then maybe I’ll drag myself out the door for a run of my own of some sort.
Once again, this recipe is a hybrid of several recipes I found via a search of the entire internet. I can’t prove that it’s the best recipe on the planet for lemon cranberry scones because I haven’t tested them all yet. But it’s a good starting point.
My best buddy and Royal Taste Tester thought they were best enjoyed sans icing, but if you’re not an anti-icer like him, then you might enjoy the glaze. I did…
Yet, in my home, we must always leave at least some of our product un-iced. I can live with this.
But don’t they look pretty with icing?
Ok, so gather your lemons! (You know what I’ve noticed this week? All these lemon recipes really don’t require all that many lemons. I’m just saying, the lemon bag went really far this week. And it’s not empty yet.)
More plans for Saturday? Shopping, planting, and a birthday dinner for the Royal Taste Tester 🙂
Now then, where were we? How to make them…
Lemon Cranberry Scones with Lemon Glaze
- 1 1/2 c. chopped fresh (or frozen) cranberries
- 2 tbsp. brown sugar
- 1 1/2 c. all purpose flour
- 1 c. almond flour
- 1 tbsp. baking powder
- 1/2 c. sugar
- zest of 1 lemon
- 1/2 tsp. salt
- 6 tbsp. cold butter
- 1 egg
- 1 egg yolk
- 1 c. almond milk
- juice of 1 lemon
- 1/4 to 1/2 c. powdered sugar
Preheat the oven to 400 F.
In a small bowl, mix the chopped cranberries with the brown sugar. Set aside.
In a medium bowl, mix together flour, almond flour, baking powder, sugar, lemon zest and salt. Using your hands, cut in the butter until the mixture is slightly crumbly. Toss the cranberry mixture into the flour mixture, and stir to evenly distribute.
In another bowl, whisk together egg, egg yolk, and almond milk. Add wet ingredients to dry and stir until just combined.
Line a baking sheet with parchment paper and dust with flour. Spread batter onto baking sheet and use floured hands to press down into a 1/2 inch thick round. Bake for 20 minutes. Remove from the oven, and cut into slices. Allow to cool for 3 minutes, then rearrange the slices so that they are separated on the sheet. Bake for 5-6 more minutes.
For the glaze, combine the lemon juice and powdered sugar until it reaches the desired consistency. Once the scones are cooled, use a spoon to drizzle the glaze over top.
Have an awesome Saturday! xo – the llama