Sunday, February 12, 2012

Cranberry Lemonade Scones

A couple of weeks ago I shared my newfound love for scones.
I made my first batch and they baked smashingly! 
When I decided to make more I just couldn't get the new recipe right.
I kept under baking, burning, and messing up the dough...

I decided my best bet was to take a week off and try, try again!
Best idea ever! 
And just in time for Valentine's Day! 

These Cranberry Lemonade wonders bring summer time to winter
and will remind your Valentine of a sunny season 
and, more importantly, why they love you so. 

Cranberry Lemonade Scones
(adapted from Ina Garten's Cranberry Orange Scones)
(Makes 8 scones, Total Time: 30 minutes)

2 cups 1/4 cups flour 
1/8 cup sugar (plus some for sprinkling)
1 Tablespoon baking powder
1 teaspoon salt
2 sticks of unsalted butter, cold
Lemon zest from 2 lemons 
Juice from 2 (zested) lemons
2 eggs
1/2 cup heavy cream
1/2 cup dried cranberries  

1. Preheat oven to 400F. 
2. In the bowl of an electric mixer with the paddle attachment 
mix 2 cups of flour, sugar, baking powder, salt, and lemon zest.
3. Dice cold butter with a knife and add to dry ingredients in mixer.
4. Mix on low speed until butter is about the size of a pea. 
5. In a separate bowl, combine eggs, cream, and juice from 1 lemon. Beat lightly.
6. Combine wet ingredients with dry while the mixer is at low speed. 
7. Mix until dough is lumpy and just blended. 
8. Add the dried cranberries and 1/4 cup of flour to dough.
9. Mix on low speed until blended.
10. Knead dough into a ball on a well-floured surface. 
11. Flour a rolling pin and roll until 1 inch thick. 
12. Flour a (festive) cutter and cut out shapes of dough. 
(Obviously I used a heart shape to be lovely!) 
13. Place on parchment paper lined baking sheet. 
14. Squeeze juice from remaining lemon into a small bowl and baste onto cupcakes. 
15. Sprinkle with sugar.
16. Bake for 20-25 minutes until scones are golden brown. 

Serve with a cup of joe and a side of flirty smiles! 


  1. i love scones and this recipe looks great. i have dried cranberries in my cupboard that need to be used up and i think this is the recipe to do it!

  2. Oh, I love that they're heart shaped, I'm such a sucker for that :-)


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