Cranberry Scones
Here's a festive scone recipe bursting with ripe cranberry flavor and hints of orange and spice. Not too sweet or tart, but just right with a cup of tea.
Servings: 8 large scones or 12 smaller scones
Ingredients
- 2 1/2 cups all-purpose flour unbleached
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 cup sugar
- 1/2 cup cold butter cut into chunks
- 1 egg slightly beaten
- 3/4 cup milk
- 1 tbsp orange zest
- 1 cup cranberries coarsely chopped
- extra sugar for dusting
Instructions
- Preheat the oven to 425 degrees F.
- In a large bowl, combine flour, baking powder, salt, cinnamon, and sugar.
- Cut in butter with a pastry blender or fork until the butter is in pea-sized pieces.
- Add egg and milk and mix just until blended.
- Fold in cranberries and orange zest. Mix gently.
- Turn dough out onto a floured board. Knead gently 6 times.
- Pat out 3/4-inch thick, into one large circle or two smaller circles. Slice into wedges: 8 for the large circle or 6 for each of the smaller circles.
- Transfer to a buttered baking sheet and sprinkle extra sugar over the tops, if desired.
- Bake at 425 degrees F for about 20-25 minutes, until the edges begin to turn golden. Cool on a rack.