Glazed Cranberry, Lemon & White Chocolate Buttermilk Scones

I like to bake, but I don’t consider myself to be an amazing baker by any means. I mean, I make stuff that is generally yummy and edible, but not necessarily blog-worthy. However, after making cupcakes for our Bible study group and having some leftover buttermilk in the fridge, I decided to take a stab at scones…one of my most favorite food items…ever. It’s really hard to beat a good cup of PG Tips and a scone!

So, feeling somewhat frugal and also not wanting to trek to the grocery store, I looked at what other ingredients we had in the pantry that I could use for scones. I wound up making 2 different kinds: Apricot Buttermilk Scones & Glazed Cranberry, Lemon & White Chocolate Buttermilk Scones. I have to say, while they were both delicious, the second of the two was my favorite and may in fact be the best scone I’ve ever tasted. If you like your scones a tad sweet, you have to try this!

Glazed Cranberry, Lemon & White Chocolate Buttermilk Scones
adapted from


2 cups all-purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into chunks
1/3 cup sweetened dried cranberries, chopped
1/4 heaping cup of white chocolate chips
1/2 cup buttermilk
1 large egg
2 teaspoons lemon zest


juice of 1 lemon
powdered sugar

1. Preheat oven to 425 degrees & line a baking sheet with parchment paper.
2. Prep-work: Measure and chop the cranberries, zest the lemon & measure the white chocolate chips.
3. In a medium bowl, mix the flour, sugar, baking powder, baking soda and salt together. Cut butter chunks into the mixture with a pastry blender until it resembles coarse crumbs. Add cranberries & white chocolate chips and stir to combine.
4. In a small bowl, whisk together the egg, buttermilk & lemon zest.
5. Add buttermilk mixture to the flour mixture and stir until the mixture clumps.
6. Dump mixture out onto a floured surface and knead lightly into a ball to ensure everything is combined. Pat into a circle, about 1/2 inch thick, and cut into 8 slices. Put scones on lined baking sheet.
7. Bake in a preheated 425 degree oven for about 13 minutes or until lightly browned. Remove to cooling rack.
8. While the scones are baking, prepare the glaze: Juice 1 lemon and whisk in powdered sugar to desired consistency.
9. When the scones are completely cool, drizzle the glaze on top. Allow to dry and enjoy!


For a really yummy and quick Devonshire Cream, try the following (courtesy of Wisdom Tea House in Monument, Colorado):

Equal parts of Mascarpone cheese & heavy cream – mix using an electric mixer until it resembles very stiff whipped cream. Add a bit of powdered sugar if you like your cream slightly sweet!

And now…I’m going to go enjoy a scone 🙂

  1. I definitely will be trying these this weekend

    • thestoddards
    • August 17th, 2011

    Awesome…I hope you enjoy them! 🙂

    • katelyn
    • August 17th, 2011

    Those sound delicious!!

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