Cranberry Orange Scones

Step 1

Set the oven to 400°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Line a baking sheet with parchment paper by laying one sheet flat on top of the tray.

Step 3

Zest the orange using a microplane or fine grater, working downward over a small bowl until you have collected 1 tablespoon of zest.

Step 4

Pour 2 cups flour into a large bowl, then add 3 tablespoons sugar and 1 tablespoon orange zest, stirring with a fork until evenly mixed.

Step 5

Add the 6 tablespoons cold butter cubes to the flour mixture, then use your fingertips to rub the butter into the flour for 2 minutes, squeezing and breaking the butter into pea-sized pieces until the mixture looks like coarse breadcrumbs.

Step 6

Stir in 0.75 cup dried cranberries using a fork until they are distributed throughout the dough.

Step 7

Pour 0.75 cup milk into the bowl and stir with a fork for 1 minute until a shaggy dough begins to form with no dry flour visible at the bottom.

Step 8

Lift the dough out of the bowl with your hands and place it on the parchment-lined baking sheet, then gently press and shape it into a 1-inch-tall disk about 6 inches across using your palms, being careful not to overwork it.

Step 9

Using a sharp knife, cut the disk into 8 wedges by slicing down through the center, then slicing perpendicular lines to create pie-shaped pieces, wiping the blade clean between cuts.

Step 10

Brush the top of each wedge lightly with 1 tablespoon milk using a pastry brush or the back of a spoon, coating only the exposed surface.

Step 11

Slide the baking sheet into the preheated oven and bake for 12 to 14 minutes until the scone tops are the color of warm honey with light golden-brown edges.

Step 12

Remove the baking sheet from the oven using oven mitts and let the scones cool on the tray for 3 minutes, then transfer them to a wire rack or plate to cool completely.