Happy January Saturday! Has anyone managed to stay healthy this winter? We’re battling our first major round of the winter (hopefully also the last major round!) and it’s reminding me how often I take good health for granted, when there are really few things I’m more thankful for.
Despite fevers and throats swollen shut, we can’t let a Saturday go by without some sweetness.
But what kind of sweet is this, you ask? A Saturday Sweet with a mere 4 Tbsp of sugar to be found?
I know! It’s a healthy Saturday Sweet! Who woulda thought?
But I promise these won’t disappoint – they are just as good for a snack as they are for breakfast, and an extra drizzle of icing makes them even more special.
Maybe a healthy sweet treat will ward off some illness…lemon is, after all, a natural antiseptic! Worth a try, I’d say :)
- 1½ cups all purpose flour
- ½ cup whole wheat flour
- 4 Tbsp brown sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup COLD butter or margarine, cubed
- 1 cup fresh or frozen cranberries
- Zest of 1 lemon
- 1 cup buttermilk
- 1 beaten egg yolk
- GLAZE (optional):
- ½ cup confectioner's sugar (aka icing sugar)
- 2-3 tsp lemon juice
- Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper (or grease it lightly) and set aside.
- In large mixing bowl, stir together flour, brown sugar, baking powder, baking soda, and salt. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Toss cranberries and lemon zest into flour mixture.
- Whisk together egg yolk and buttermilk and stir into the flour mixture with a fork until it comes together into a ragged dough. Lightly flour your hands and gather the dough into a ball, kneading it gently 8-10 times in the bowl to bring it all together.
- Transfer dough to prepared baking sheet and pat into a 9" circle. With a sharp serrated knife, score the dough into 12 wedges (do not separate the wedges).
- Bake for 20-22 minutes, until golden brown and toothpick inserted in center comes out clean. Transfer to rack to cool.
- GLAZE (optional): Combine ½ cup confectioner's sugar and 2 tsp lemon juice and drizzle over scones, adding more lemon juice if necessary to achieve desired consistency.
Made these today and they turned out very well!
lemon and cranberry are such a wonderful combination! These scones are beautiful. I love the pop of red. :)
I love the cranberry and lemon combination!
Hope you guys feel better soon! Love these scones, they are sure to make anyone happy!
Beautiful scones Anna! Lemons and cranberries pair so well. The flavors are so luscious on their own I can’t imagine much sugar is needed at all! I am glad you are all staying healthy! : )
I love scones when they’re fresh and moist like yours! The lemon and tart cranberries are a delicious combination…wish I had some for my breakfast :)
Anna, I’m definitely going to make these. And pin them to my Sweets Board. Oh, yum, I love scones!
These look seriously awesome!
Hope you and the rest of your household starts feeling better soon. I got sick last week and I still feel nauseous every time I eat. I think some of these might make me feel better though :)
I think these would make me feel better! They’re gorgeous! I hope ya’all feel better!!! xo
I love scones and the lemon and cranberry make a perfect combo.
These look SOOO good! I bought a few bags of cranberries after Christmas when they were on sale and threw them in the freezer! Been looking for a good recipe for them! :)
Yes, that’s why I have tons too! They were 50 cents a bag at Walmart…who can resist that?! We love them in smoothies too.
These look perfect! I haven’t made scones in a long time… I think I will have to make some for Sunday breakfast!