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Lemony Cranberry Hazelnut Scones with Lemon Glaze
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Delicious lemon cranberry hazelnut scones with a zesty glaze, ideal for gifting or enjoying for breakfast.
Ingredients:
  • 2 cups all-purpose flour
  • 0.25 cup white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon freshly grated lemon zest
  • 0.33333334326744 cup cold unsalted butter
  • 0.33333334326744 cup fresh cranberries
  • 0.25 cup chopped hazelnuts
  • 2 eggs
  • 0.5 cup buttermilk
  • 1 egg, beaten
  • 1 tablespoon heavy whipping cream
  • 0.5 cup confectioners' sugar
  • 1 tablespoon fresh lemon juice
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C, gas mark 5) and prepare a baking sheet by lining it with parchment paper.
  • In a large bowl, combine flour, white sugar, baking powder, lemon zest, and salt. Cut unsalted butter into the mixture using a knife or pastry blender until it forms coarse crumbs. Gently mix in cranberries and hazelnuts.
  • In a small bowl, vigorously whisk 2 eggs and buttermilk together. Pour the egg mixture into the flour mixture and blend until the dough just starts to come together and is barely moistened. Allow the dough to rest for 10 minutes.
  • Place dough on a lightly-floured surface and shape into a 1-inch thick circle. Use a sharp knife to cut the circle in half, then cut each half into four sections. Carefully move each section to the baking sheet using a floured spatula.
  • In a small bowl, combine 1 egg with cream and whisk until smooth. Brush the egg-cream mixture over each scone.
  • Bake the scones in the preheated oven until they turn golden brown and sound hollow when tapped, for about 30 minutes, then transfer them to a wire rack.
  • Combine confectioners' sugar and lemon juice in a bowl until smooth glaze forms. Drizzle over warm scones.

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