Cranberry Lemon Scones

This post is part of our breakfast recipe series from Jill of a Better Happier St. Sebastian.

Cranberry Lemon Scones
adapted from Martha Stewart
makes 8 large scones

2 cups all-purpose flour
5 tablespoons white sugar
1 tablespoon raw sugar, for topping
½ teaspoon salt
1 tablespoon baking powder
6 tablespoons cold unsalted butter, cut into small chunks
2/3 cup fat-free half and half
zest from one lemon
½ cup fresh cranberries

cranberry lemon scones

Preheat oven to 425°. In a large mixing bowl, combine the flour, white sugar, salt, and baking powder. Add butter and begin blending with a pastry blender or two knives until the mixture is crumbly and the butter is fully incorporated. Pour in the half and half until the mixture is just combined, then fold in the cranberries and lemon zest gently. Move the dough to a lightly floured work surface and knead a few times. Form the dough into a round, about 1-inch thick, and cut into 8 wedges. Sprinkle with 1 tablespoon raw sugar, transfer to a baking sheet and bake for 12-15 minutes until the tops have browned. Cool before serving.

cranberry lemon scones

cranberry lemon scones

For more of Jill’s recipes visit her blog a Better Happier St. Sebastian.

More healthy recipes from the BLDG 25 Blog.


  1. I just made these today and they’re amazing! I had to improvise because I didn’t have half and half or anything to zest a lemon with, but they still turned out well. I even got fancy and made some glaze for them. Scones are definitely going to be a staple part of my diet now.

  2. I made these this morning and was thrilled to find that they tasted as delicious as the ones I devoured in London!

Leave a Reply

Your email address will not be published.