A delightful twist on classic biscuits, these scones are infused with the sweetness of cranberries and a hint of cinnamon.
Preheat your oven to 400°F and prepare a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, combine the flour, baking powder, sugar, and cinnamon.
Sift the dry ingredients together for a more even mixture.
Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
Keep the butter cold to ensure a flaky texture.
Stir in the milk and cranberries until a soft dough forms.
Mix gently to avoid overworking the dough.
Turn the dough onto a floured surface and shape it into a 6-inch square.
Use floured hands to prevent sticking.
Cut the dough into 12 equal pieces but do not separate them.
Keeping the pieces together helps them bake evenly.
Transfer the dough to the prepared baking sheet and bake for 15-20 minutes or until golden brown.
Check for doneness by inserting a toothpick; it should come out clean.
Serve warm, optionally with flavored butter or jam.
Warm scones are best enjoyed fresh out of the oven.
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