Cranberry Scones
Tender, buttery scones dotted with tart cranberries and a hint of orange, baked until golden.
Ingredients
- 2 1/2 cups all-purpose flour plus more for dusting, 300g
- 1/4 cup granulated sugar 50g
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon orange zest
- 1/2 cup cold unsalted butter cut into 1/2-inch cubes, 113g
- 1 cup fresh or frozen cranberries roughly chopped, 110g
- 3/4 cup cold buttermilk 180ml
- 1 tablespoon melted butter for brushing
- 1 tablespoon coarse sugar for sprinkling
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and orange zest.
- Add the cold butter cubes to the flour mixture. Use a pastry blender or your fingertips to cut the butter in until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Stir in the chopped cranberries until they are evenly distributed.
- Pour in the cold buttermilk. Use a fork to mix until a shaggy, slightly sticky dough forms. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch thick circle, about 8 inches in diameter.
- Using a large knife or bench scraper, cut the circle into 8 equal wedges.
- Place the wedges on the prepared baking sheet, leaving about an inch of space between them.
- Brush the tops of the scones with melted butter and sprinkle generously with coarse sugar.
- Bake for 18 to 20 minutes, or until the tops are golden brown. Let the scones cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For the flakiest scones, it is important that your butter and buttermilk are very cold. This helps create steam in the oven for a better rise.
If you don't have buttermilk, you can make a substitute. Add 1 tablespoon of lemon juice or white vinegar to a measuring cup and fill with regular milk to the 3/4 cup line. Let it sit for 5 minutes before using.
The dough will be sticky. Use a light hand and just enough flour on your work surface and hands to prevent it from sticking.