These Orange Cranberry Delight Scones are a delightful twist on the classic scone recipe, perfect for breakfast or a cozy snack.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Preheating ensures even baking and a perfect rise.
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar.
Mixing dry ingredients thoroughly ensures even distribution of leavening agents.
Cut the cold butter into the dry mixture until it resembles coarse crumbs.
Using cold butter helps create a flaky texture in the scones.
Stir in the dried cranberries and orange zest.
Coating the cranberries in flour prevents them from sinking to the bottom.
In a separate bowl, whisk together the buttermilk and egg.
Whisking combines the ingredients evenly for a smooth mixture.
Gradually add the wet ingredients to the dry mixture, stirring until just combined.
Avoid overmixing to keep the scones tender.
Turn the dough onto a floured surface and gently knead it a few times.
Over-kneading can make the scones tough, so handle the dough gently.
Shape the dough into a circle about 1 inch thick and cut into 8 wedges.
Scoring the dough before baking helps it bake evenly.
Place the wedges on the prepared baking sheet and sprinkle with powdered sugar.
Spacing the scones apart allows for even baking.
Bake in the preheated oven for 15-20 minutes or until golden brown.
Check for doneness by inserting a toothpick; it should come out clean.
Let the scones cool slightly before serving.
Serve warm for the best flavor and texture.
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