Cranberry, Lemon, and Cardamom Scones

It isn’t Officially December until I make a batch of scones. This year I wanted a scone with cranberries, since it’s cranberry season. And lemons, because well, lemons are a pretty color and offer a fresh zing to a sweet.

I deviated from the original recipe when I was really wanting some cardamom. Throughout the year, cardamom has sneaked its way into my heart and to the top of my favorite spices. It doesn’t matter if the dish is sweet or savory, you can always count on cardamom to add that flavor profile that will have your guests asking “what is that?” (in a positive way of course).

Alright, let’s begin.

Start off by zesting your lemon. I found that lightly using a vegetable peeler works perfectly. After zesting it, be sure to chop it really fine. Even if lemon is amazing and great, you still do NOT want to bite into a large chunk of lemon peel. You just don’t.


Alright after getting your lemon zest ready, gather the rest of its friends together.


Cut your butter up into cubes and place all into a large bowl. Get your pastry cutter out and ready.
Cut the flour, sugar, lemon peel, and others with the butter until you get a course meal. There is of course more flour but what you want to look for is small pieces of butter.


Grab a small bowl and throw your cranberries in.


Toss them with some sugar. This photo makes me so happy.


I chose to grind my cardamom but you are more than welcome to use pre-grounded cardamom.


In a separate bowl, use a fork to mix your egg, egg yolk, and heavy cream.


Using your hands or a spoon, mix all of your ingredients together to form a dough. It will be a little sticky so next flour your counter and get it to about 8 inches wide and ½ inch thick.


Using a round cutter, cut out your scones and place them on the lined baking sheet as you go.


Let them bake for 15-20 minutes until you notice them get golden.

As your scones cook, get your glaze ingredients ready. Add powdered sugar and lemon zest to a bowl.
Then add in the lemon juice and melted butter. Mix until a nice drizzle consistency.

Once you scones are ready, lay them onto a cooling rack with parchment/foil/or waxed paper on the bottom. Drizzle them with the glaze and allow to dry 20 minutes before you devour.




1 1/2 tablespoons freshly grated lemon zest (from about 2 lemons; preferably Meyer)
2 1/2 cups all-purpose flour
1/2 cup sugar plus 3 tablespoons, if using fresh cranberries
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1 1/4 cups fresh cranberries, chopped
1 tsp ground cardamom
1 large egg
1 large egg yolk
1 cup heavy cream
1 tsp lemon zest
2 ½ tbsp lemon juice
1 tsp butter, melted
1 cup powdered sugar

Preheat oven to 400°F. and line your baking sheet with foil.
Peel lemon zest from lemon and chop fine, reserving the lemon juice for glaze.

In a bowl put your flour, 1/2 cup sugar, baking powder, salt, butter, and zest. Cut with pastry cutter until it resembles coarse meal.

In a separate bowl toss cranberries, 3 tablespoons of sugar, and cardamom. Lightly crush the cranberries while mixing. Add to flour mixture.

In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.

On a well-floured surface, pat down dough into a 1-inch-thick round (about 8 inches in diameter) and with a biscuit cutter, cut out as many rounds as possible, rerolling remains as needed.

Arrange 1 inch apart on baking sheet and bake 15 to 20 minutes, or until starting to brown.

While the scones cook, prepare the glaze by placing all ingredients in a bowl and stirring until you get a nice lump-free consistency for drizzling.

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