Quick Cranberry Scones

Delightfully soft and buttery scones studded with sweet-tart cranberries, perfect for a quick breakfast or afternoon treat.

Servings: 4-6 servings
Prep Time: 15 minutes
Cook Time: 12-15 minutes

Ingredients

• 2 cups All-purpose flour
• 1/4 cup Granulated sugar
• 1 tablespoon Baking powder
• 1/2 teaspoon Salt
• 1/2 cup (113g), cut into cubes Cold butter
• 1 Large egg
• 1/2 cup Milk
• 1/2 cup Dried cranberries

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
4. In a separate small bowl, whisk the egg and milk.
5. Pour the wet ingredients into the dry ingredients. Mix until just combined, being careful not to overmix. Fold in the dried cranberries.
6. Turn the dough out onto a lightly floured surface. Gently pat or roll into a 3/4-inch thick round. Cut into 6-8 wedges or use a round cutter.
7. Place scones on the prepared baking sheet. Bake for 12-15 minutes, or until golden brown and cooked through.
8. Serve warm with butter or jam, if desired.