Not so traditional scones:




sconesWho doesn’t like an excuse for a holiday? While researching my series, I travelled to the south of England and of course encountered the cream tea. Nine times out of ten, it was a simple affair consisting of a cup of tea, one or two small scones, clotted cream, and maybe preserves. There was nothing overdone or fussy but everything was absolutely fresh. This wasn’t a huge surprise since, in some cases, the cows were literally in the back yard.


When I got home, I started to experiment with scone recipes to recreate the experience (minus the cow).  I started with traditional Victorian recipes, but soon started doing my own thing. I came up with a recipe I really like for lemon cranberry scones, which balance the sweet and tart and still taste great with cream, butter or even plain greek yogurt (yes, I’m strange).  Here you go:




2 cups of flour

1 tsp baking powder


1 tsp cream of tartar


½ tsp of salt


3 tablespoons of sugar


Cut in ¼ cup of butter


Make a well in the center and pour in the juice of one large lemon and enough milk so that the total volume of liquid is 2/3 cup


Finally, add:


grated rind of one large lemon


½ cup dried cranberries


Knead the dough for 5 minutes on a floured surface. Roll out until it’s about an inch thick and cut into 2 inch rounds with a floured cutter. Brush the tops with a little milk.


Bake at 425 degrees for 20 minutes.


For a traditional taste, omit the cranberries and lemon and use heavy cream for the liquid.  Currants are also a nice addition.







  1. Denise Z says:

    Thanks for sharing with us. I love experimenting with scone recipes – there are just so many possibilities. Also what a wonderful way to research, being able to travel and glean ideas. 🙂

  2. GladysMP says:

    The scones sound delicious! I will have to give the recipe a try! Thanks a lot!

  3. Jackie Wisherd says:

    Thanks for the recipe. I’m going to try it.I remember ones I’ve had before that were sort of bland…this one sounds better.

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