• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop

Fresh Cranberry and Meyer Lemon Biscuits

December 19, 2013 by Joy the Baker 79 Comments

fresh cranberry scones

I often daydream about opening a bakery.  These are just daydreams now that I’ve worked in bakeries and know how back-breaking it really is.  But!  In my bakery daydreams, I open a biscuit bakery.  Just biscuits and coffee.  More specifically, really good biscuits and really good coffee.  One kind of biscuit, new everyday, and dark drip coffee.  In my dreams, my biscuit bakery is on a sunny little side street.  People walk up to a little counter, and I hand them their daily biscuit and coffee.  I’m also really well-rested and my feet never ever hurt in these fantasies… so that’s pretty nice.

Who knows, maybe one day my biscuit bakery daydreams will become a reality.  I should probably keep making biscuits. You know… just in case.

We’ve spent a lot of time talking about biscuits on this blog.  For real.  You know what’s up.

Cold butter is cut into flour and such.  An egg is beaten with buttermilk and added to the dry buttery mixture.  Stir it together.  Add the toppings.  Coax the dough into a disk.  Cut out rounds.  Brush. Sprinkle.  Oven. AND EAT!

I’m not humble about my biscuit skills.  The rest of my life could be on its head, but daaang can I throw down a biscuit.  I urge you to consider making some biscuits this weekend.  Cranberry or otherwise.  Caramelized Mushroom and Onion Biscuits are perfect for winter.  Maple Blueberry Biscuits for breakfast!  Feta and Chive Sour Cream Biscuits because… more cheese please!

fresh cranberry scones 2 (1)

Original Photography Shot with the Canon EOS 6D Digital SLR. The perfect multimedia solution.

These biscuits are buttery soft and slightly sweet.  The fresh cranberries and lemon zest add the perfect amount of tang.  I love that these biscuits are studded with pink and feel festive.  They’re really great with a sweet cup of morning coffee, but they’d also be great served alongside a roasted chicken dinner (maybe just skip the sugar on top).  Buttery, festive and versatile.  Well well well.  I like us.

Fresh Cranberry and Meyer Lemon Biscuits

makes 10 to 12 biscuits

Print this Recipe!

3 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

pinch of ground ginger

3/4 teaspoon salt

1/4 cup granulated sugar

3/4 cup cold unsalted butter, but into small cubes

1 large egg, lightly beaten

3/4 cup cold buttermilk

1 cup fresh cranberries, coarsely chopped (you can used thawed and drained berries from the freezer although the scones will have a more pink color)

1 teaspoon Meyer lemon zest

1 beaten egg for brushing the tops of the scones before baking

turbinado or granulated sugar for sprinkling on top before baking

Place a rack in the upper third of the oven and preheat oven to 400 degrees F.  Line a baking sheet with parchment paper and set aside.

In a mixing bowl, sift together flour, baking powder, baking soda, pinch of ginger, salt, and sugar.  Cut in butter (using your fingers or a pastry cutter) until mixture resembles a coarse meal.  Work the butter into the dry ingredients until some of the butter flakes are the size of peas and some are the size of oat flakes.    In another bowl, combine egg and milk and beat lightly with a fork.  Add to flour mixture all at once, stirring enough to make a soft dough.  Fold in the cranberries and zest.

Turn out onto a floured board and knead about 10 times.  Roll or pat out into a 1-inch thickness.  Cut into 2-inch rounds using a round cutter or cut into 2×2-inch squares.  Reshape and roll dough to create more scones with excess scraps.    Place on an ungreased baking sheet.  Brush lightly with buttermilk and sprinkle with sugar.   Bake for 15-18 minutes or until golden brown on top.  Serve warm.  Biscuits are best the day they’re made, and though they can be frozen and lightly reheated in the oven if you need a future treat.

Previous PostNext Post

Categories: Biscuits, Breakfast, Buttermilk

Previous Post: « Baking 101: Secrets of a Home Baker
Next Post: Chocolate Peppermint Icebox Yule Log Cake »

Reader Interactions

All Comments
I Made This
Questions
  1. Sophie Mayo

    October 13, 2018 at 5:19 am

    This is by far my family’s favorite biscuit recipe — always a hit… Thank you Joy!

    Reply
  2. Laurie

    December 31, 2015 at 12:22 pm

    Will this recipe work in a scone pan?

    Reply
    • joythebaker

      October 25, 2016 at 11:10 am

      Yes, you can!

      Reply
  3. lesley

    April 20, 2015 at 6:35 am

    HI! If I want to keep these for later, say, mothers day…is it best to bake the scones and then freeze/reheat OR can I freeze raw in circles and bake from frozen? Thanks!

    Reply
    • joythebaker

      April 22, 2015 at 12:21 pm

      I suggest freeze them raw and then just bake right before eating! Perfect Mother’s Day treat!

      Reply
  4. Annie Home Baker

    February 9, 2015 at 12:21 pm

    Flavored biscuits are so unique. The combination of wintry flavors with lemon and cranberry is just perfect. I look forward to comparing the texture and taste of these biscuits with my buttermilk cranberry lemon scones. I look forward to finding more biscuit recipes on your blog and reading more about biscuit bakery dreams.

    Reply
  5. Shelby

    August 7, 2014 at 7:35 am

    Made these with cherries instead of cranberries because I wanted them in the summer :) Amazing! First time to make a homemade biscuit and Ill tell ya…I am never going back! Also your instructions and pictures are so helpful. Glad I found you!!

    Reply
    • joythebaker

      August 7, 2014 at 9:13 am

      wonderful news! i’m so glad the biscuits were a success!

      Reply
  6. Elizabeth Batte

    January 13, 2014 at 11:16 am

    I’ll go halfsies in the biscuit business.

    Reply
  7. Kandice

    January 7, 2014 at 2:25 pm

    I LOVE biscuits! I wish biscuit bakeries existed…I would have a hard time keeping myself from going to yours every day! ;-)

    Reply
  8. Mindy

    January 4, 2014 at 9:20 am

    I made these as breakfast “scones” and they were deliciously buttery! The only thing that I changed was to add a splash of vanilla–I really think it helped bring out the lemon flavor and make them breakfast-appropriate. Oh, I also did half white whole wheat flour and you can’t even tell! Fresh cranberries and fresh organic lemons combined. They freeze well also…I mixed them up a few days ahead of time, cut them out and froze them on a sheet tray for a few hours before popping them into a freezer bag. The morning I want them, I just heat the oven to 400, sprinkle them with a little coarse sugar, and bake them for about 28 minutes. Perfect! Thanks Joy :)

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Biscuits

Chili and Cheese Buttery Biscuits

Just an old dog here with some new tricks, a handful of cheese, and a spicy peppers. A few weeks ago I watched Carla Hall make biscuits here in New Orleans and a lovely new place for culinary people called Nochi.  Carla is a biscuit queen – this coming from someone who thinks herself a…

Read More

Overnight Biscuit Cinnamon Rolls

We’re in the home stretch. Literally – I’m currently stretching my way across the country to go home to Los Angeles for a few days. With hope that you’re home and cozy, I bring you a Christmas morning breakfast recipe hybrid: tender buttery biscuits in the style of cinnamon rolls. If you’ve got butter in…

Read More

Strawberry Rhubarb Cobbler with Cornmeal Biscuits and Honeyed Cream

I swear… as soon as we wind our clocks forward and tack that extra hour of daylight to our evenings, I’m sure it’s summer.  I’m sure it’s time for a new pair of (now age appropriate) jean shorts, time for pink wine and pink sunsets, time for me to start chasing the sound of summer waves…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

CHECK IT OUT ON INSTAGRAM

Drake on cake instagram.

 

BREADS YOU’LL LOVE

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

LET’S MAKE COOKIES!

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk

Classic White Chocolate Macadamia Nut Cookies

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

Footer

Instagram

joythebaker

📚Baker, author of books, lover of butter
🎂Creator @drakeoncake
📝Inquiries megan@underscoretalent.com
🍰 Products with @williamssonoma

joythebaker
Welcome to episode 1 in my sandwich series with @d Welcome to episode 1 in my sandwich series with @dukes_mayonaise in which I recreate some of my very favorite sandwiches! 🤤

Up first, my take on @turkeyandthewolf’s iconic Collard Melt Sandwich – a true labor of love and potlikker. This sandwich is stacked with greens, creamy slaw, tangy Russian dressing and my addition: sliced rotisserie chicken. 

Find the full recipe linked in the bio and stay tuned for more sammies soon!
I’d like to introduce you the the Patron saint o I’d like to introduce you the the Patron saint of my Houston kitchen, @georgestrait.
Are you Team Make Your Own Birthday Cake, or nah? Are you Team Make Your Own Birthday Cake, or nah? 🎂🍰👩🏻‍🍳
Please make these easy Milk and Cereal Ice Cream B Please make these easy Milk and Cereal Ice Cream Bars for the crunch of it all. 💖🍨 Full recipe linked in the bio!
Your mission this weekend, should you choose to ac Your mission this weekend, should you choose to accept it: turn little slices of 🍌🍌 into cinnamon sugar topped pancakes. 💖 Full recipe linked in the bio mmmkay enjoy!
The To-Do List can wait until after cookies, amiri The To-Do List can wait until after cookies, amiright? 
⁣
Two Giant Peanut Butter Cookies⁣
(or four smaller cookies) ⁣
⁣
1/4 cup unsalted butter, melted⁣
1/3 cup brown sugar, lightly packed⁣
1 large egg yolk⁣
A splash of vanilla extract⁣
1/4 cup peanut butter⁣
1/2 cup all-purpose flour or a gluten-free flour blend⁣
1/4 teaspoon baking soda⁣
1/4 teaspoon salt⁣
Coarse sugar and/or sea salt for sprinkling, optional⁣
⁣
Place a rack in the upper third of the oven and preheat oven to 350 degrees f. Line a small baking sheet with parchment paper and set aside. ⁣
⁣
I’m a medium bowl, whisk together warm melted butter and brown sugar. Whisk in the egg yolk and vanilla extract. Add the peanut butter and mix to combine. ⁣
⁣
Add the dry ingredients and use a spatula to fold all the ingredients together. Divide in two big portions (or four smaller portions) onto the prepared baking sheet. Sprinkle with sugar and salt if you’d like. ⁣
⁣
Bake two giant cookies for 12-14 minutes, or four cookies for 10-12 minutes. Allow to cool for a few minutes before serving with cold milk.
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up