Eggless Lemon Cranberry Scones

For all those who have been reading my blog, you may have noticed my, I don’t want to say unhealthy, obsession with Starbucks.

Well I went there the other day (wow. Surprise, surprise) and I got a lemon cranberry scone. I’ve got to say, I think I may have found one of my favorite combinations of ingredients.

So with this new taste in my mouth, I decided to try and recreate it. And I don’t think I’ll be returning to Starbucks.

Haha, what a lie, I mean I won’t be returning to Starbucks for these scones. What when I can make them myself. Although, really, I can make coffee myself too, but it’s just the CONVENIENCE.

Hm. Well the point is, these scones disappeared very quickly, and I will definitely be making these again!

Also, I just bought a microplane, and wanted to test it out. Verdict: Anyone who doesn’t already have one, please. Go out and buy one. One of my best purchases this year!

What do you need to make these Eggless Lemon Cranberry Scones?

The list of ingredients may look daunting, but I promise you most of it are pantry essentials. All you need is:

• milk
• vinegar
• flour
• sugar
• baking powder
• baking soda
• salt
• salted butter
• lemon
• fresh cranberries
• powdered sugar

Similar Recipes

• Raspberry Scones
• Raisin and Oat Scones
• Apple and Butterscotch Scones

Eggless Lemon Cranberry Scones

Easy Eggless Lemon Cranberry Scones recipe. A great dessert or nut free snack idea to satisfy your sweet tooth.

5 from 5 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Ingredients

Scones

• 1/2 cup milk
• 1 tsp white vinegar
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup cold salted butter
• 1 1/2 tsp grated lemon peel
• 1 Tbsp lemon juice
• 1/3 cup fresh cranberries

Glaze

• 1 1/2 cups powdered sugar, sifted
• 2 Tbsp fresh lemon juice

Instructions

• Preheat the oven to 350˚F
• In a small bowl, combine milk and vinegar and let stand for at least 5 minutes to “sour”
• In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until the mixture looks like oatmeal (or fine crumbs).
• Add the “sour” milk, lemon peel and lemon juice and stir until fully incorporated. Fold in the cranberries.
• On a floured surface, knead dough around 6 times and shape into a ball.
• Press into a lightly sprayed pie pan, and cut into wedges.
• Bake for around 20 minutes, or until edges are lightly brown. Transfer to wire racks to cool completely.
• For the glaze, combine icing sugar and lemon juice until smooth. Spread over cooled scones

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