Meyer Lemon Cranberry Scones

Crumbly but moist cream Lemon Cranberry Scones flavored with Meyer lemons and cranberries for a sweet and tart breakfast or afternoon treat.

Course Breakfast, Dessert
Cuisine American
Keyword Lemon Cranberry Scones
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Regina


  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1/4 cup butter
  • 2 eggs beaten
  • 1/3 cup half & half cream or milk
  • 1 tablespoon Meyer lemon zest
  • 1 tablespoon Meyer lemon juice
  • 3/4 cup dried cranberries or fresh if you prefer more tartness


  • 1/2 cup icing sugar
  • 1/2 teaspoon Meyer lemon zest
  • 2 teaspoons Meyer lemon juice
  • a little half & half or milk, as needed


  1. Preheat oven to 400 degrees F. Whisk together flour, baking powder, granulated sugar and salt. Using a pastry blender or fork cut in butter until small crumbs form. Stir in eggs, half & half, Meyer lemon juice and zest to make a stiff dough.
  2. Lightly flour a surface and turn out dough. Add cranberries and fold over dough a couple of times until it holds together. Divide in half and shape into flat disks. Cut each disk into quarters (or 6 pieces for small scones) and place on a lined baking sheet.
  3. Bake for 15 minutes, then transfer to a wire rack.
  4. To prepare glaze stir together icing sugar with Meyer lemon zest and juice. Add a few drops of half & half cream as needed to reach drizzling consistency. Place wire rack on a baking tray or parchment paper for easier clean up. Drizzle glaze over scones in a zigzag pattern.