These scones are a delightful twist on the classic cranberry-orange combination, featuring a hint of almond and a touch of zest for an elevated flavor.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a large mixing bowl, combine the flour, sugar, baking powder, salt, and baking soda.
Mix thoroughly to ensure even distribution of the leavening agents.
Cut the cold butter into the dry ingredients using a pastry cutter until the mixture resembles coarse crumbs.
Cold butter is key to achieving a flaky texture in the scones.
Gently stir in the buttermilk until just combined, being careful not to overmix.
Overmixing can result in dense scones, so mix until the dough just comes together.
Fold in the dried cranberries and orange zest evenly throughout the dough.
Ensure the cranberries and zest are evenly distributed for consistent flavor.
Turn the dough onto a floured surface and shape it into a circle about 1 inch thick.
Use a light touch to avoid compressing the dough too much.
Cut the circle into 12 wedges and transfer them to the prepared baking sheet.
Leave a little space between the wedges to allow for even baking.
Brush the tops of the scones with milk and sprinkle with coarse sugar.
The sugar topping adds a delightful crunch to the scones.
Bake in the preheated oven for 15-20 minutes or until golden brown.
Check the scones at the 15-minute mark to avoid overbaking.
Allow the scones to cool slightly before serving warm.
Serve with butter or jam for an extra treat.
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