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Serve these scones fresh out of the oven for a special holiday treat. A light drizzle of lemon glaze is just the boost of decadence they need.

Recipe by Oxmoor House January 2006


Credit: Oxmoor House

Recipe Summary test

13 mins
10 mins
23 mins
8 servings (serving size: 1 scone)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°.

  • . Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cranberries. Add milk and molasses, stirring with a fork (mixture will be very crumbly).

  • . Turn dough out onto an unfloured surface, and knead until dry ingredients are moist. Pat dough into a 7-inch circle; cut into 8 wedges. Place wedges on a baking sheet coated with cooking spray. Bake at 425° for 10 minutes or until bottoms are lightly browned.

  • . While scones bake, combine powdered sugar and lemon juice in a small bowl; stir well. Drizzle glaze over warm scones. Serve warm.

  • Note: Cut scones with a sharp chef 's knife coated with cooking spray.


Oxmoor House Healthy Eating Collection

Nutrition Facts

265 calories; fat 8g; saturated fat 3.9g; protein 3.7g; carbohydrates 45.3g; cholesterol 20mg; iron 2mg; sodium 258mg; calories from fat 27%; fiber 1.2g; calcium 106mg.