If you’re a fan of tender, flavorful scones, these Lemon Cranberry Scones might just become your new favorite. They’re perfectly soft, slightly tart, and made with a delightful twist—Olive Amelia Lemon Olive Oil and creamy ricotta. A fresh, vibrant treat that’s just right for breakfast, brunch, or an afternoon pick-me-up.
Ingredients:
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2 c. all-purpose flour
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1 Tbsp. baking powder
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¼ tsp. sea salt
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1 c. cranberries (fresh or dried)
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¾ c. ricotta cheese
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½ c. cream
Instructions:
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In a large mixing bowl, combine flour, baking powder, and sea salt. Stir briefly to evenly distribute the ingredients.
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Pour in the Lemon Olive Oil. Using a pastry blender or two butter knives, cut the oil into the flour mixture until it resembles coarse oatmeal.
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Gently fold in the cranberries. Add ricotta and cream, mixing gently until a soft, sticky dough forms. Don’t worry if it feels wet—that’s exactly how it should be.
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Generously flour your countertop and turn the dough out onto it. Turn once to coat, then knead gently just until it comes together. Pat into a disk about 1 inch thick. The dough will firm up slightly as it picks up flour from the surface.
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Preheat oven to 450°F and line a baking sheet with parchment paper.
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Use a floured glass or cookie cutter to cut rounds from the dough. For mini scones, use a champagne flute; for standard size, a water glass works well.
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Place the scones on the prepared baking sheet and bake according to size:
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10 minutes for 1–2 inch scones
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13 minutes for 3-inch scones
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25 minutes if baking the full disk as one large scone
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Let the scones rest on the tray for 1 minute before transferring to a wire rack to cool completely.