These scones are a delightful twist on the classic cranberry and white chocolate combination, with a hint of orange zest for added flavor.
Preheat your oven to 400°F (200°C).
Preheating ensures even baking from the start.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
Mixing dry ingredients thoroughly ensures even distribution of leavening agents.
Cut the cold butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Using cold butter helps create a flaky texture in the scones.
In a separate bowl, whisk together the half-and-half, egg, and orange zest.
Whisking the wet ingredients ensures they are well combined before adding to the dry mix.
Gradually add the wet ingredients to the dry mixture, stirring gently until just combined.
Avoid overmixing to keep the scones tender.
Fold in the dried cranberries, fresh cranberries, and white chocolate chips.
Folding gently prevents the dough from becoming tough.
Turn the dough out onto a lightly floured surface and knead gently for about 1 minute.
Light kneading helps bring the dough together without overworking it.
Shape the dough into a 1/2-inch thick round and cut into 8 wedges.
Cutting into wedges ensures even baking.
Place the wedges on a greased baking sheet, spacing them slightly apart.
Spacing the scones allows for even heat circulation.
Bake in the preheated oven for 14-16 minutes, or until golden brown.
Keep an eye on the scones during the last few minutes to avoid overbaking.
Remove from the oven and let cool slightly before serving.
Serving warm enhances the flavors of the scones.
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