Ingredients
2 cups all-purpose flour
1/3 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, cold and cubed
1/2 cup dried cranberries, chopped
1 tbsp fresh orange zest
1/2 cup heavy cream (plus extra for brushing)
1 large egg
1 tsp vanilla extract
1 egg yolk + 1 tbsp milk (whisked together for egg wash)
Instructions
1. Prep: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and orange zest.
3. Cut in Butter: Add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs with pea-sized pieces of butter. Fold in the chopped dried cranberries.
4. Mix Wet Ingredients: In a separate measuring cup, whisk together the heavy cream, 1 egg, and vanilla extract.
5. Form Dough: Pour the wet ingredients into the flour mixture and stir with a fork just until a shaggy dough comes together. Do not overwork.
6. Shape & Cut: Turn the dough onto a lightly floured surface and gently press it into a 1-inch thick disk. Use a round 2-inch biscuit cutter to stamp out round scones, pressing straight down without twisting.
7. Bake: Arrange scones on the prepared baking sheet. Brush the tops generously with the egg yolk wash for a glossy, golden finish. Bake for 12 to 15 minutes until risen and golden brown on top. Serve warm with clotted cream or jam.