Cranberry-Orange Scones
Yield: 9 scones • Preparation: 15 minutes • Bake: 10 to 12 minutes
  • 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
  1. Preheat oven to 425°.
  2. Line a baking sheet with parchment paper. Set aside.
  3. 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.
  4. 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.
  5. Bake until edges are golden brown, 10 to 12 minutes.
Recipe by TeaTime Magazine at