These Cranberry-Orange Buttermilk Scones are a delightful twist on the classic scone, featuring a tangy citrus flavor and a tender, buttery texture.
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.
Sifting the dry ingredients together ensures an even distribution of leavening agents.
Add the cold butter to the dry ingredients and use your fingers to rub it in until the mixture resembles coarse crumbs.
Keep the butter cold to achieve a flaky texture in the scones.
Stir in the dried cranberries and orange zest.
Coating the cranberries in flour prevents them from sinking to the bottom of the scones.
Gradually add the buttermilk, mixing with a fork until the dough comes together in moist clumps.
Avoid overmixing to keep the scones tender.
Turn the dough out onto a lightly floured surface and knead gently just until it comes together.
Over-kneading can make the scones tough, so handle the dough gently.
Shape the dough into a 1-inch-thick round and cut it into 8 wedges.
Use a sharp knife for clean cuts, which helps the scones rise evenly.
Place the wedges on the prepared baking sheet, spacing them about 2 inches apart.
Spacing the scones apart allows for even baking and prevents them from sticking together.
Bake in the preheated oven for about 20-25 minutes, or until the tops are golden brown.
Rotating the baking sheet halfway through ensures even browning.
Let the scones cool on the baking sheet for 10 minutes before serving.
Serving the scones warm enhances their flavor and texture.
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