Lemon Cranberry Scones
These lemon cranberry scones strike the perfect balance between zesty lemon and slightly tart cranberries, creating a treat that's ideal for any occasion. Light, tender and bursting with flavour, they're the perfect holiday season dessert.
The ingredients
8 servings
- 1 cup whole wheat flour (or 1:1 gluten-free flour)
- 1 cup all-purpose flour (or 1:1 gluten-free flour)
- 1/2 cup sugar
- 1 tbsp ground flaxseed
- 1 tbsp baking powder
- 1/2 tsp salt
- 8 tbsp margarine
- 1/2 cup unsweetened soy milk (or cow’s milk)
- 1 tsp vanilla extract
- 1 cup fresh cranberries, roughly chopped
- 1 tbsp lemon juice
- Zest of 1/2 lemon
Glaze
- 3/4 cup icing sugar
- 1 tbsp soy milk (or cow’s milk)
- 1 tbsp fresh cranberries, grated
- 1 tsp lemon juice
The method
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, mix the flour, sugar, ground flaxseed, baking powder and salt.
- Add the margarine and work it in by hand until evenly distributed through the mixture.
- Add the soy milk, vanilla, lemon juice and lemon zest. Mix with a spatula until a dough forms. Fold in the cranberries.
- On a sheet of parchment paper, shape the dough into a circle about 1 inch thick.
- Using a knife, cut into 8 wedges and place them on the baking sheet.
- Bake in the centre of the oven for 22 minutes, then let cool for 10 to 15 minutes.
- In a small bowl, mix all the glaze ingredients until smooth (adjust the amount of icing sugar for a thicker glaze).
- Once the scones have cooled, drizzle the glaze over them.
Nutrition facts
Per serving, for reference only.
- 330Calories
- 13 gFat
- 48 gCarbs
- 3 gFibre
- 5 gProtein
