For best results, use very cold butter and buttermilk. This will help create a flaky texture. To toast the hazelnuts, spread them on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until they are fragrant and lightly browned. Let them cool slightly, then rub them in a clean kitchen towel to remove the skins. If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using. The scones are best eaten fresh, but they can be stored in an airtight container at room temperature for up to 2 days.
Lemony Cranberry Hazelnut Scones with Lemon Glaze
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs
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SERVING8 People
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VIEWS33
These scones are a delightful symphony of flavors and textures, perfect for a special occasion or a simple weekend treat. Imagine tender, flaky scones bursting with tart cranberries, crunchy hazelnuts, and a bright lemon zest, all drizzled with a luscious lemon glaze.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate41 g
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Cholesterol93 mg
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Fiber1 g
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Protein7 g
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Saturated Fat6 g
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Sodium240 mg
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Sugar15 g
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Fat13 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. (5 minutes)
02 Step
Recipe View In a large bowl, whisk together the flour, sugar, baking powder, lemon zest, and salt. (2 minutes)
03 Step
Recipe View Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (5 minutes)
04 Step
Recipe View Stir in the cranberries and toasted hazelnuts. (1 minute)
05 Step
Recipe View In a separate small bowl, whisk together the 2 eggs and buttermilk. (1 minute)
06 Step
Recipe View Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix. The dough should be slightly shaggy. (3 minutes)
07 Step
Recipe View Let the dough rest for 10 minutes. This allows the gluten to relax and the scones to be more tender. (10 minutes)
08 Step
Recipe View Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick circle. (2 minutes)
09 Step
Recipe View Using a sharp knife or a dough scraper, cut the circle in half, then cut each half into four wedges. (2 minutes)
10 Step
Recipe View Carefully transfer the scones to the prepared baking sheet, leaving some space between them. (2 minutes)
11 Step
Recipe View In a small bowl, whisk together the remaining egg and heavy cream for the egg wash. (1 minute)
12 Step
Recipe View Brush the tops of the scones with the egg wash. This will give them a beautiful golden-brown color. (2 minutes)
13 Step
Recipe View Bake in the preheated oven for 25-30 minutes, or until the scones are golden brown and sound hollow when tapped on the bottom. (30 minutes)
14 Step
Recipe View Remove the scones from the oven and let them cool on a wire rack. (10 minutes)
15 Step
Recipe View While the scones are cooling, prepare the lemon glaze. In a small bowl, whisk together the confectioners' sugar and lemon juice until smooth. Add more lemon juice for a thinner glaze, or more confectioners' sugar for a thicker glaze. (3 minutes)
16 Step
Recipe View Drizzle the lemon glaze over the warm scones. Serve immediately and enjoy! (2 minutes)
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RECIPE REVIEWS
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Please Rate
Jacquelyn Keebler
Jun 25, 2025These scones are amazing! The lemon glaze is the perfect finishing touch.
Grover Ferry
May 26, 2025The recipe was easy to follow and the scones turned out perfectly. Thank you!
Major Romaguera
Apr 5, 2025I made these for a brunch and they were a huge hit! Everyone loved them.
Hannah Crist
Jan 7, 2025These are the best scones I've ever made! The texture is perfect and the flavor is incredible.
Newton Goodwin
Dec 27, 2024I substituted dried cherries for the cranberries and they were delicious!