Best 4 Lemony Cranberry Hazelnut Scones With Lemon Glaze Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In the realm of delectable pastries, lemon cranberry hazelnut scones with lemon glaze stand as a culinary masterpiece, tantalizing taste buds with their perfect balance of sweet, tart, and nutty flavors. These scones, often adorned with a delicate dusting of powdered sugar, are a true delight, transporting you to a realm of culinary bliss with every bite. Whether you're a seasoned baker or just starting your culinary journey, this definitive guide will equip you with the knowledge and expertise to create these delectable scones in the comfort of your own kitchen.

Here are our top 4 tried and tested recipes!

LEMONY CRANBERRY HAZELNUT SCONES WITH LEMON GLAZE



Lemony Cranberry Hazelnut Scones with Lemon Glaze image

I make these for teachers for Valentine's Day, but they are wonderful any day of the week. They are tender and flaky and lemony. You can use dried cranberries (which I do) and leave out the nuts if you'd like. The glaze is wonderful, and I haven't found a person who doesn't just love these scones.

Provided by Paula Todora (Paula T)

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 1h

Yield 8

Number Of Ingredients 14

2 cups all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
1 teaspoon freshly grated lemon zest
¼ teaspoon salt
⅓ cup cold unsalted butter
⅓ cup fresh cranberries
¼ cup chopped hazelnuts
2 eggs
½ cup buttermilk
1 egg, beaten
1 tablespoon heavy whipping cream
½ cup confectioners' sugar
1 tablespoon fresh lemon juice

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Whisk flour, white sugar, baking powder, lemon zest, and salt together in a large bowl. Cut unsalted butter into flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs. Add cranberries and hazelnuts.
  • Beat 2 eggs and buttermilk together with a fork in a small bowl; add egg mixture to flour mixture and mix until the dough starts to come together and is just moistened. Let dough rest for 10 minutes.
  • Turn dough out on a lightly-floured surface and pat dough into a 1-inch thick circle. Cut circle in half with a sharp knife and cut each half into four sections. Gently transfer each section with a floured spatula to the prepared baking sheet.
  • Whisk 1 egg and cream together in a small bowl. Brush egg-cream mixture over each scone.
  • Bake in the preheated oven until the scones are golden brown and sound hollow when tapped, about 30 minutes. Remove to a wire rack.
  • Stir confectioners' sugar and lemon juice together in a bowl until desired glaze consistency is reached. Drizzle glaze over warm scones.

Nutrition Facts : Calories 301.5 calories, Carbohydrate 40.5 g, Cholesterol 93.2 mg, Fat 12.9 g, Fiber 1.4 g, Protein 6.8 g, SaturatedFat 6.2 g, Sodium 239.5 mg, Sugar 15.3 g

DRIED CRANBERRY, WALNUT, AND LEMON SCONES



Dried Cranberry, Walnut, and Lemon Scones image

Original recipe from Bon Appétit, November 2005 by Jennifer Wickes, Pine Beach, NJ. Jennifer Wickes of Pine Beach, New Jersey, writes: "I grew up in Bermuda learning to make English sweets like these scones. You can adapt the recipe to any season by adding a different mix of berries and nuts. This combination is perfect for fall." Posted for ZWT6.

Provided by kitty.rock

Categories     Dessert

Time 38m

Yield 12 scones, 12 serving(s)

Number Of Ingredients 11

2 tablespoons sugar
1 cup sugar
2 tablespoons fresh lemon juice, divided
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon finely grated lemon peel
1 teaspoon salt
3/4 cup chilled unsalted butter, diced
1 cup dried sweetened cranberries
1/2 cup coarsely chopped walnuts
1/2 cup chilled half-and-half, divided (or more if needed)

Steps:

  • Position rack in top third of oven; preheat to 375°F Line baking sheet with parchment paper. Whisk 2 tablespoons sugar and 1 tablespoon lemon juice in bowl for glaze.
  • Whisk flour, baking powder, lemon peel, salt, and 1 cup sugar in large bowl. Add chilled butter; using fingertips, rub in until coarse meal forms or use pastry cutter to cut in butter.
  • Mix in cranberries and walnuts. Add 1/2 cup half and half and1 tablespoon lemon juice.
  • Toss with fork until dough comes together in moist clumps, adding more half and half if dough is dry.
  • Gather dough into ball; divide in half. Press out each half on floured surface to 6-inch-diameter (1-inch-high) round.
  • Cut each round into 6 wedges. Transfer to baking sheet; brush with glaze.
  • Bake scones until golden and tester comes out clean, about 18 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 365.3, Fat 16.3, SaturatedFat 8.4, Cholesterol 34.2, Sodium 291.3, Carbohydrate 52.5, Fiber 1.8, Sugar 25.6, Protein 4.4

STRAWBERRY SCONES WITH LEMON GLAZE



Strawberry Scones with Lemon Glaze image

You won't believe how tender these rich, buttery scones are. The lemony glaze is a lip-smacking treat! -Kathy Harding, Richmond, Missouri

Provided by Taste of Home

Time 50m

Yield 8 scones.

Number Of Ingredients 12

2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons cold butter, cut into 1/4-inch cubes
1-1/4 cups plus 2 tablespoons heavy whipping cream, divided
1 cup frozen unsweetened strawberries, chopped
GLAZE:
2 cups confectioners' sugar
3 tablespoons lemon juice
1 tablespoon butter, melted
1 tablespoon 2% milk

Steps:

  • Heat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in 1-1/4 cups cream just until moistened. Fold in strawberries. Turn onto a floured surface; knead 10 times., Pat into a 9-in. x 7-in. rectangle. Cut in half horizontally. Cut each half into four rectangles; separate and place on a greased baking sheet. Brush with remaining cream. , Bake for 25-30 minutes or until golden brown. Cool on a wire rack for 5 minutes. For glaze, in a small bowl, combine the confectioners' sugar, lemon juice, butter and milk; drizzle over warm scones. Serve warm.

Nutrition Facts : Calories 468 calories, Fat 24g fat (15g saturated fat), Cholesterol 79mg cholesterol, Sodium 376mg sodium, Carbohydrate 60g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.

DRIED CRANBERRY, WALNUT, AND LEMON SCONES



Dried Cranberry, Walnut, and Lemon Scones image

Provided by Jennifer Wickes

Categories     Berry     Citrus     Nut     Breakfast     Brunch     Bake     Quick & Easy     Cranberry     Lemon     Walnut     Fall     Shower     Bon Appétit     New Jersey     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12

Number Of Ingredients 10

2 tablespoons plus 1 cup sugar
2 tablespoons fresh lemon juice, divided
3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon finely grated lemon peel
1 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, diced
1 cup dried sweetened cranberries
1/2 cup coarsely chopped walnuts
1/2 cup (or more) chilled half and half, divided

Steps:

  • Position rack in top third of oven; preheat to 375°F. Line baking sheet with parchment paper. Whisk 2 tablespoons sugar and 1 tablespoon lemon juice in bowl for glaze.
  • Whisk flour, baking powder, lemon peel, salt, and 1 cup sugar in large bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in cranberries and walnuts. Add 1/2 cup half and half and1 tablespoon lemon juice. Toss with fork until dough comes together in moist clumps, adding more half and half if dough is dry. Gather dough into ball; divide in half. Press out each half on floured surface to 6-inch-diameter (1-inch-high) round. Cut each round into 6 wedges. Transfer to baking sheet; brush with glaze.
  • Bake scones until golden and tester comes out clean, about 18 minutes. Serve warm or at room temperature.

Tips:

  • Use fresh cranberries. Fresh cranberries add a tart and juicy flavor to the scones. If you can't find fresh cranberries, you can use frozen cranberries that have been thawed and drained.
  • Don't overmix the dough. Overmixed dough will make tough scones. Mix the dough until it is just combined, and then stop.
  • Chill the dough before baking. Chilling the dough will help the scones to hold their shape and rise properly.
  • Bake the scones until they are golden brown. The scones should be baked until they are golden brown on top and a toothpick inserted into the center comes out clean.
  • Serve the scones warm. Scones are best served warm, so they can be enjoyed at their peak flavor.

Conclusion:

These lemony cranberry hazelnut scones with lemon glaze are a delicious and easy-to-make treat. They are perfect for breakfast, brunch, or a snack. The scones are packed with flavor, thanks to the fresh cranberries, hazelnuts, and lemon. The lemon glaze adds a sweet and tangy touch that perfectly complements the scones. These scones are sure to be a hit with everyone who tries them!

Related Topics