If you can’t have too many muffin recipes, neither can you have too many scone recipes. My favorite will always be the impossibly easy cream scones, but I don’t mind a little change up now and then. These scones are lightly orange-scented and studded with tangy cranberries. Cream scones are soft and tender, whereas these butter-based scones have a richer flavor and are a bit dryer with crisp golden edges. They’re good fresh, but my favorite is to wait a bit longer and then slice, toast, and spread them with butter.

orange cranberry scones

makes 8 scones

Ingredients

• 2 cups flour

• 3 Tbsp sugar, divided

• zest of one orange

• 2 1/2 tsp baking powder

• 3/4 tsp salt

• 1 stick cold butter, cut into chunks

• 1 cup cranberries

• 3/4 cup whole milk

• 1 egg, separated

• 1/2 tsp vanilla

Instructions:

1. Preheat oven to 375. Line a baking sheet with parchment paper.

2. In a small bowl or measuring cup, whisk together the milk, egg yolk, and vanilla.

3. In another small bowl or shallow plate, rub the orange zest into 2 Tbsp sugar with your fingers. Pulse with the flour, baking powder, and salt in a food processor. Add the butter chunks and pulse until pretty evenly crumbly with some larger pieces of pea-sized butter. Transfer to a large bowl.

4. Stir in the cranberries. Pour in the milk mixture and stir with a fork until just combined. Using floured hands, lightly knead the dough against the side of the bowl until it comes together. Transfer to the baking sheet.

5. On the baking sheet, pat the dough into an 8 inch round. Whisk the egg white lightly and then brush over the top of the round. Sprinkle with the remaining tablespoon of sugar. Cut into 8 equal wedges and separate from each other just a bit.

6. Bake 30-35 minutes, or until golden brown. Let cool on a rack. Enjoy.

Source: Gourmet TODAY