Lemon Cranberry Biscuits are a hybrid biscuit / scone that will send lemon lovers head over heels in love. Buttery, light and crisp, these drop biscuits have lemon zest, dried cranberries and a drizzle of lemon frosting! Pure lemon bliss.
When I lived in Arizona my favorite coffee house – Raging Sage – served up delectable scones in all flavors imaginable. Apricot was my absolute favorite, but really any flavor, including their honey jalapeño version, was something to wake up early for.
I still order their coffee direct to my doorstep. The mailman usually comments on how his truck smells like coffee all day. Lucky him!
The ultimate tool for mixing batter is this Dough Whisk. I don’t bake too often, but when I do, this whisk comes in handy and I highly recommend it! The concentric circles are a unique design that helps you to blend your batter without over-mixing it and making your baked good tough.
We all love tender, melt in your mouth scones, right?
Lemon Cranberry Biscuits - buttery, light and crisp biscuits/scones with lemon zest, dried cranberries and a drizzle of lemon frosting! Pure lemon bliss.
- 3 cups all-purpose flour
- 3 tablespoons sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- zest from 1 lemon
- 1 stick butter chilled
- 1 ½ cups cold buttermilk (almond milk can be used, add 1 Tbsp lemon juice to make almond buttermilk)
- 2 teaspoons vanilla
- ½ cup dried cranberries
- 3/4 to 1 cup powdered sugar
- 1 ½ tablespoons freshly squeezed lemon juice
Preheat oven to 425 F.
In a large bowl, sift flour, sugar, baking powder, lemon zest and salt.
Cut the butter into cubes to make it easier to distribute throughout the dry ingredients. If I have extra time, I actually freeze my butter and grate it into the dry ingredients.
Using a fork or pastry blender cut the butter into the flour mixture until it resembles a coarse meal. This is pretty much already achieved if you grate in the butter as suggested above.
Add the buttermilk and vanilla and mix with a fork or dough whisk (pictured above) until a wet dough forms.
Gently fold in the dried cranberries.
Divide the dough into 12 somewhat equal pieces and bake on ungreased cookie sheets.
Bake until lightly golden on top edges - 15-20 minutes.
Make the lemon glaze by mixing the powdered sugar and lemon juice together in a small bowl. The glaze should be thin and spreadable.
Once out of the oven, let the scones cool for a couple minutes and then drizzle each with the prepared lemon glaze. Add extra lemon zest to the tops if you love lemon like I do!
*These actually do quite well warmed the next day in the microwave for 20 sec.
*High Altitude Baking Note: this recipe is affected by high altitude baking - if above 3500 ft - like me at 7000 ft! - increase oven temp by 25 degrees and reduce baking time by 3-5 minutes.
Recipe adapted from Insidethekaganoffkitchen.com