Lemon Cranberry Scones - with an easy to make, lemon glaze. Fragrant lemon and tart cranberry in every bite of these soft and tender scones; perfect for afternoon tea or weekend brunch.
Simply mix together the ingredients until smooth with no icing sugar lumps.
The glaze should be thick but still pourable. If it is too thick add a little more lemon juice, if it is too thin, add a little more icing sugar to bring it to the proper consistency.
I like to make the glaze in a small shallow ramekin, which makes dipping the tops of the scones in the glaze quite easy.
Let the glaze set for a half hour or so before serving.
I like to make the larger scones if packing them into lunches or for picnics.
I like to use dried cranberries in these scones but you could use fresh cranberries chopped in raisin sized pieces. One thing about dried cranberries is they seem to vary greatly in moisture content by brand.
I also find them to be far more dehydrated when I buy them at the bulk store. If your dried cranberries are not soft and pliable like raisins, I suggest re-hydrating them in water for 30-60 minutes. That always does the trick for me.