Ingredients:

  • 2 cups (240g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup (115g) unsalted butter, cold, cubed
  • 1/2 cup (120ml) buttermilk (or milk with lemon juice)
  • Zest of 1 large orange
  • 1 cup (130g) fresh or frozen cranberries, roughly chopped
  • 1 large egg (for egg wash)
  • 1 tablespoon milk or cream (for egg wash)

Instructions:

  1. Preheat the Oven to 400°F (200°C).
  2. In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda.
  3. Add cold butter to the flour mixture. Use a pastry cutter or fork to mix until the mixture resembles coarse crumbs.
  4. Stir in the buttermilk, orange zest, and chopped cranberries until just combined.
  5. Form the dough into a disc, wrap in parchment, and chill in the fridge for 10 minutes.
  6. On a floured surface, roll or press the dough into a circle about 1-inch thick. Cut into wedges or rounds.
  7. Place scones on a parchment-lined baking sheet, spacing them apart.
  8. In a small bowl, whisk together the egg and milk. Brush the mixture over the scones.
  9. Bake for 15-20 minutes or until scones are golden brown and a toothpick comes out clean.
  10. Allow to cool slightly before enjoying warm.