Ingredients:

  • 2 cups all-purpose flour (240g)
  • 1/3 cup granulated sugar (67g)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed (115g)
  • 1/2 cup heavy cream (120ml)
  • 1 large egg
  • 1 cup fresh or frozen cranberries (150g)
  • 1 tablespoon milk or cream (15ml)
  • 1/4 cup powdered sugar (30g)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, combine flour, sugar, baking powder, and salt.
  3. Add cold butter and cut into the flour mixture until it resembles coarse crumbs.
  4. In a separate bowl, whisk together cream and egg, then stir into dry mixture until just combined.
  5. Gently fold in cranberries until evenly distributed.
  6. Turn dough onto a floured surface, gently knead, and form a disk about 1-inch thick. Cut into wedges or rounds.
  7. Place on a parchment-lined baking sheet and brush tops with milk for a golden finish.
  8. Bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
  9. While scones cool, mix milk and powdered sugar until smooth and drizzle over scones if desired.