Whenever life hands me lemons, I make these lusciously lemony scones! They’re best served with a sip of tea and your best friends—all the necessary ingredients to turn your day around in an instant. Makes 12 scones
3 cups all-purpose flour plus extra for shaping
1/2 cup coconut sugar
Zest and juice of 1 lemon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 cup unsalted butter, cut into 1/2-inch cubes
3/4 cup low-fat buttermilk
1/4 cup unsweetened applesauce
1 cup dried cranberries
1 cup confectioners’ sugar
Heat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
Whisk the flour, sugar, lemon zest, baking powder, baking soda and salt together in a large bowl. Add the butter and work it in with your fingertips until there are no pieces larger than a small pea.
Whisk the buttermilk and applesauce together in a large liquid measuring cup. Add half of the liquid to the dry ingredients and stir and press together with a fork. Pour in the remaining liquid and add the dried cranberries. Stir until the mixture is just combined.
Lightly flour your work surface. Divide the dough in half and place both rounds on your work surface. Sprinkle the top of each round with a little flour and then pat each round into a 1-inch-thick circle that is about 5 1/4 inches in diameter. Using a long sharp knife or pizza wheel, divide the round into 6 wedges (like a pie). Repeat with the second round. Place the wedges on the prepared baking sheet and bake until golden, 15 to 18 minutes. Remove from the oven and cool 5 minutes before transferring to a cooling rack to cool completely.
While the scones cool, make the glaze. Whisk 4 tablespoons of lemon juice with the confectioners sugar in a small bowl. Use a spoon to drizzle the glaze over the scones. Hold your horses for at least 5 minutes (to let the glaze set up) before serving.