Can I use frozen cranberries instead of dried?

Absolutely! Just chop them roughly (they're easier to work with when partially frozen) and toss with 1 tbsp flour before adding to the dough. They'll release more juice than dried, so your scones might need an extra minute in the oven.

How do I prevent dry scones?

Two words: don't overbake! Pull them out when they're just golden at the edges. Also, measure your flour correctly - spoon it into the cup and level it off. Packed flour = dry hockey pucks instead of tender scones.

Can I make the dough ahead?

Yes! Shape the dough, cut into wedges, then freeze on a tray before transferring to a bag. Bake straight from frozen, adding 3-5 minutes to the baking time. Perfect for fresh scones anytime!

Why did my scones spread too much?

Usually means your butter got too warm. If the dough feels sticky, chill it for 10 minutes before baking. Also, make sure your baking powder is fresh - old powder won't give them enough lift.

Can I use milk instead of heavy cream?

You can, but the scones won't be as rich and tender. If you must substitute, use whole milk and add 1 extra tbsp butter to compensate for the lower fat content.

Flaky 30-Minute Cranberry Orange Scones You'll Adore

Description

Delicious and easy to make cranberry orange scones with a sweet glaze.

Ingredients

2 cups all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
1/2 cup dried cranberries
1 tbsp orange zest
1/2 cup heavy cream
1 large egg
1 tsp vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk flour, sugar, baking powder, and salt.
Cut in cold butter until mixture resembles coarse crumbs.
Stir in cranberries and orange zest.
In another bowl, whisk cream, egg, and vanilla. Add to dry ingredients and mix until just combined.
Turn dough onto a floured surface and shape into a 1-inch thick circle. Cut into 8 wedges.
Place scones on baking sheet and bake for 15-18 minutes until golden brown.
Cool slightly before serving.

Notes

Use cold butter for flaky scones.
Do not overmix the dough.
Brush with extra cream before baking for a golden top.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Breakfast
Method: Baking
Cuisine: American