Oranges and cranberries make these scones perfect for fall.
2 cups all-purpose flour
½ cup sugar
1 tablespoon baking powder
¼ teaspoon salt
1 tablespoon fresh orange zest
½ cup cold butter
½ cup dried cranberries
6 tablespoons milk
2 large eggs, divided and beaten
1 teaspoon turbinado sugar
• Preheat oven to 425°.
• Line a baking sheet with parchment paper. Set aside.
• In a medium bowl, combine flour, sugar, baking powder, salt, and
orange zest, whisking until incorporated. Using a pastry blender,
cut butter into flour mixture until mixture resembles coarse
crumbs. Add cranberries, stirring to combine. Set aside.
• In a small bowl, combine milk and 1 beaten egg, stirring
well. Add to flour mixture, stirring just until combined. Turn
dough out onto a floured surface, and knead gently 6 to 8
times. Roll dough to a ¾-inch thickness. Using a 2½-inch
round cutter, cut scones from dough. Brush scones with
remaining beaten egg, and sprinkle with turbinado sugar.
• Bake until edges are golden brown, 10 to 12 minutes.