Cranberry and Lemon Drop Scones. These are wonderful little scones using left over cranberry sauce. They're great tasting, soft and moist. Delicious served warm or cold with a spread of butter! Only take minutes to make and incredibly easy!
Cranberry and Lemon Drop Scones! Gosh, this is a lovely recipe! It's very easy and uses simple ingredients and can be made very quickly.
Carina has kindly shared her recipe for these scones, using left over cranberry sauce. The scones are nice and soft, and very moist. They're also freezer friendly too, so if you wanted to bag some up and freeze so you have them handy, then it's convenient to just get out what you need when you're feeling in the mood for a snack.
These scones are delicious served either warm from the oven or cold. Split them apart and spread a little butter on each one and enjoy!
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Recipe by Carina Duclos
Table of Contents 📋 hide
1) Prep Time
2) Cook Time
3) Serves
4) Ingredients You'll Need
5) Instructions
6) Recipe Card
7) Cranberry and Lemon Drop Scones
8) Recipes Using Cranberries
Prep Time
10 minutes
Cook Time
15 minutes
Serves
18 Approx
Ingredients You'll Need
- All-Purpose Flour
- Sugar
- Salt
- Baking powder
- Shortening or butter, chilled
- Egg
- Milk
- Cranberry Sauce
- Lemon zest
- 1 Tablespoon Lemon Juice
See the recipe card below for quantities.
Instructions
1. In a bowl, combine all the dry ingredients then add the shortening/butter in cubes, and use your fingers to combine so it resembles a crumb mixture.
2. Add the egg and milk, combine with a mixing spoon, then add the cranberries and lemon zest and juice.
3. Use a Tablespoon and drop the mixture in spoon fulls on a baking sheet lined with parchment and bake at 425 F for 12 - 15 minutes until they are golden.
4. Cool on a rack then enjoy on their own, or a spread of butter, jam, whipped cream, anything you like!
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Recipe Card
Cranberry and Lemon Drop Scones
Yield: 18
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Cranberry and Lemon Drop Scones. These are wonderful little scones using left over cranberry sauce. They're great tasting, soft and moist. Delicious served warm or cold with a spread of butter! Only take minutes to make and incredibly easy!
Ingredients
- 2 cups All Purpose Flour
- ⅔ cups of sugar
- 1 tsp salt
- 2 tbsp of baking powder
- ½ cup of shortening or butter, chilled
- 1 egg
- ⅔ cups of milk
- ⅔ Cup Cranberry Sauce
- Zest 1 lemon
- 1 Tablespoon Lemon Juice
Instructions
- In a bowl, combine all the dry ingredients then add the shortening/butter in cubes, and use your fingers to combine so it resembles a crumb mixture.
- Add the egg and milk, combine with a mixing spoon, then add the cranberries and lemon zest and juice.
- Use a Tablespoon and drop the mixture in spoon fulls on a baking sheet lined with parchment and bake at 425 F for 12 - 15 minutes until they are golden.
- Cool on a rack then enjoy on their own, or a spread of butter, jam, whipped cream, anything you like!
Nutrition Information:
Yield: 18Serving Size: 1
Amount Per Serving:Calories: 164Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 16mgSodium: 307mgCarbohydrates: 24gFiber: 1gSugar: 11gProtein: 2g
Nutrition information isn’t always accurate
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