These scones are a delightful twist on the classic cream scone, featuring dried cranberries for a burst of flavor.
Preheat your oven to 425°F and prepare a baking sheet by lining it with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a large mixing bowl, combine the flour, baking powder, sugar, and salt.
Whisking the dry ingredients ensures they are evenly distributed.
Cut the cold butter into the dry mixture using a pastry cutter until it resembles coarse crumbs.
Keep the butter cold to achieve a flaky texture in the scones.
Stir in the dried cranberries to the mixture.
Coating the cranberries in flour helps them distribute evenly in the dough.
Gradually add the heavy cream, stirring gently until the dough just comes together.
Avoid overmixing to keep the scones tender.
Turn the dough out onto a floured surface and gently knead it a few times to bring it together.
Handle the dough lightly to avoid tough scones.
Pat the dough into a 3/4-inch thick circle and cut out scones using a biscuit cutter.
Re-roll scraps gently to avoid overworking the dough.
Place the scones on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
Rotate the baking sheet halfway through for even baking.
Cool the scones on a wire rack for at least 10 minutes before serving.
Serve warm for the best flavor and texture.
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