Made using an easy scone dough recipe and filled with frozen cranberries and a hint of orange zest. These scones are slightly crispy outside with a flaky inside.
½cupcold salted butter - chopped into small pieces
½cupbuttermilk - or regular milk
¾cupfresh or frozen cranberries
Instructions
Cut the butter into small ½” cubes and place in the fridge or freezer until ready to use. Zest the orange peel using a cheese grater, enough to equal 1 Tbsp.
Preheat your oven to 400°F, then line a baking sheet with parchment paper. Set aside.
In a large mixing bowl, combine dry ingredients: all purpose flour, white sugar, orange zest, baking powder, baking soda and salt. Whisk everything together evenly.
Using a pastry cutter or two forks (or your fingertips), Cut in the cold butter and mix until the butter turns into pea-sized pieces.
Next add the cranberries and stir in.
Make a well in the center of the dry ingredients and pour in the buttermilk. Gently fold the dry ingredients into the wet, just until everything is combined.
Use a cookie scoop or measuring cup to transfer the dough onto the baking sheet (the dough will be sticky and hard to handle). Brush the tops of each one with buttermilk. Bake for 16-18 minutes, or until the tops have turned golden brown. Let cool then transfer to a rack to cool completely.