Delight in these tender and flavorful Orange Cranberry Scones, perfect for a cozy breakfast or afternoon treat.
Preheat your oven to 425°F (220°C) and prepare a baking sheet by lightly greasing it or lining it with parchment paper.
Using parchment paper makes cleanup easier and prevents sticking.
In a large mixing bowl, combine the flour, baking powder, salt, sugar, and ground cloves.
Mix the dry ingredients thoroughly to ensure even distribution of the leavening agent.
Cut the cold butter into the dry ingredients using a pastry blender until the mixture resembles coarse crumbs.
Keep the butter cold to create a flaky texture in the scones.
Stir in the orange zest and cranberries into the dry mixture.
Coating the cranberries in flour prevents them from sinking to the bottom.
Reserve 1 tablespoon of whipping cream. Gradually add the remaining whipping cream to the dry ingredients, stirring until just combined.
Avoid overmixing to keep the scones tender.
Turn the dough out onto a lightly floured surface and knead gently 5-6 times.
Handle the dough as little as possible to maintain its light texture.
Shape the dough into an 8-inch circle and cut it into 8 equal wedges.
Use a sharp knife or bench scraper for clean cuts.
Place the wedges on the prepared baking sheet, prick each wedge with a fork, and brush with the reserved whipping cream.
Brushing with cream gives the scones a golden, shiny finish.
Bake in the preheated oven for 18 minutes or until the scones are lightly browned.
Rotate the baking sheet halfway through for even baking.
Serve the scones warm, optionally with whipped cream or a drizzle of honey.
Warm scones are best enjoyed fresh out of the oven.
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