Cranberry Scones
Delightfully flaky cranberry scones made with fresh cranberries and zesty orange, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour Use a high-quality brand for the best results.
- 1/3 cup granulated white sugar Provides sweetness without overpowering flavors.
- 1 Tbsp orange or lemon zest Freshly grated for the best flavor.
- 1 Tbsp baking powder Ensures the scones rise beautifully.
- 1/2 tsp baking soda Extra lift for the scones.
- 1/4 tsp salt Balances the sweetness.
Wet Ingredients
- 1/2 cup cold salted butter Chopped into small pieces; must be cold.
- 1/2 cup buttermilk or regular milk Buttermilk adds rich flavor.
Add-ins
- 3/4 cup fresh or frozen cranberries Do not thaw if using frozen.
Instructions
Preparation
- Cut the butter into small 1/2-inch cubes and chill until ready to use.
- Zest the orange peel to get about 1 tablespoon.
Mixing
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, zest, baking powder, baking soda, and salt. Whisk together.
- Cut in the cold butter until the mixture resembles coarse crumbs with pea-sized pieces.
- Gently fold in cranberries.
- Make a well in the center, pour in the buttermilk, and gently fold until just combined.
- Scoop portions onto the baking sheet and shape as desired.
- Lightly brush the tops with buttermilk.
Baking
- Bake in the preheated oven for 16-18 minutes or until golden brown.
- Let cool slightly on the baking sheet before transferring to a cooling rack.
Notes
Keep butter cold for flaky texture. Store leftovers at room temperature for up to 2 days or refrigerate for a week. They can also be frozen.