- Cook Time: 15-17 minutes
- Servings: 10-12
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup granulated sugar
- 1 tablespoon orange zest
- 1/2 cup unsalted cold butter, cut into small pieces
- 3/4 cup half and half
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries
- 2 tablespoons half and half
- Turbinado sugar
DirectionsPreheat oven to 425 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat, set aside.
Whisk the flour, baking powder, and salt together in a large bowl. In a small bowl, rub the sugar and orange zest together with your fingers. Whisk into the flour mixture.
Add cold butter pieces to the flour mixture. Cut in butter using a pastry blender, fork, or your hands. I prefer to use my hands. Mix until you have pea size chunks of butter.
In a small glass measuring cup, whisk the half and half, eggs, and vanilla extract together. Pour over dry ingredients and mix with a spatula until moist. Gently stir in the fresh cranberries. Transfer dough to a floured countertop and knead until dough comes together.
Shape dough into a large circle. Use a floured rolling pin to roll out the scone dough. Cut dough into wedges and place on the prepared baking sheet. Brush each scone with half and half and sprinkle generously with turbinado sugar. Bake for 15-17 minutes, or until scones are golden brown. Remove from oven and cool on a wire rack.
*Note-these scones are best eaten the day they are made. Serve with jam, butter, or enjoy plain.