Baked Good / Breakfast / Brunch

Cranberry Scones with Lemon Curd


I got up at 5:30 a.m. for a swim off Sandy Cove before jumping on 95 North to bake and arrange flowers for a baby shower in Maine. Brett and Garrett will celebrate the arrival of their first child in mid-September! A group of us gathered from 2-4 p.m. –  perfect for a summer tea in honor of the special event. Included on the menu: mini cranberry scones with lemon curd.

CRANBERRY SCONES WITH LEMON CURD – Makes 18 extra small biscuits

Click Here To Print Recipe


1 cup (6 oz.) GF flour mix (yours, ours, or Trader Joe’s), plus 1-2 tablespoons extra for kneading the dough

1/4 cup (2 oz.) granulated sugar

1/8 cup (.75 oz.) almond flour (remember you can make your own in a coffee mill)

1 1/2 teaspoons baking powder

1/2 teaspoon xantham gum

1/8 teaspoon sea salt

2 tablespoons cold unsalted butter

3/4 – 1 cup dried cranberries

1 egg yolk

scant 1/2 cup heavy cream

1 tablespoon grated or “granulated” maple sugar


1.  Preheat the oven to 425F and line a large baking sheet with parchment paper

2.  Measure the dry ingredients into a medium sized mixing bowl. Whisk to blend.

3.  Grate the butter into the flour mixture and incorporate with a fork or with one’s fingers.

4.  Stir in the dried cranberries so they’re coated with flour

5.  Separate the yolk into a 1 cup glass measure and add enough heavy cream to make 1/2 cup (4 oz.). Stir with a whisk or fork to blend.

6.  Add the cream to the flour mixture – stir to form a still dough.  Add 1-2 teaspoons more cream if the dough doesn’t come together.

7.  Turn the dough onto a GF floured surface and knead 3-4 times.  Divide into three equal portions and pat into 3/4 inch rounds.

8.  Pat each round with any cream remaining in the cup measure, sprinkle with the maple sugar, cut into 6 equal wedges, and space evenly on the baking sheet.

9.  Bake the scones for 12 minutes or until lightly browned on top.



4 large organic eggs

1/2 cup (4 oz.) granulated sugar

zest of one organic lemon

2/3 cup fresh lemon juice (about 3 medium large lemons)

1/2 cup (4 oz.) unsalted butter, cut into pieces


1.  In a medium sized heavy sauce pan beat together the eggs and sugar until light and frothy.

2.  Add the lemon juice, lemon zest, and butter and cook over a medium low heat, whisking constantly, until the mixture thickens: 5-7 minutes, perhaps a little longer.

3.  Stir through a sieve to remove the bits of zest if you want a very smooth (curd).

4.  Set aside to cool slightly before transferring to a glass bowl and covering with waxed paper.  Refrigerate as soon as the lemon curd is lukewarm. Serve chilled.


11 thoughts on “Cranberry Scones with Lemon Curd

  1. I made these lusciously beautiful scones yesterday & the tasty Lemon curd too! I had friends over & 2 of them live gf & we all loved them so much! Divine! Xxx

  2. Pingback: Throwing an afternoon tea | The Curried Nut

  3. Pingback: Throwing an afternoon tea | Crumpets 'n' Cream

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s