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“These are my favorite scones that I've been making for years. Nice crisp outer crumb with an Oh So Tender crumb inside. Feel free to change up fruit. Example* Cranberry Orange, Blueberry Lemon, Currant Vanilla (Madagascar Vanilla Bean Paste my Fav), or Strawberry Almond (extract and nut). They freeze very well and make a great grab and go breakfast! To thaw, I place under a glass dome the night before. Or you can always microwave for a bit till warm. Enjoy”
READY IN:
35mins
SERVES:
8
YIELD:
8 Scones
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F (220°C). Line 1 or 2 large baking sheets with parchment paper.
  2. In glass measuring cup or a bowl, stir lemon juice and orange zest into milk; set aside. In a large bowl, combine 2-3/4 cups (675 mL) flour, sugar, baking powder, baking soda and salt. Using pastry blender or two knives, cut in butter until mixture is crumbly. Pour in milk mixture; stir with a fork until a soft, sticky dough forms.
  3. Turn out onto a floured surface and, with floured hands, gently knead in cranberries, trying to not crush them and adding more flour to prevent sticking as necessary, until dough comes together and cranberries are dispersed. Pat out to a 9-inch (23 cm) circle; cut into 8 wedges. Place on prepared baking sheet, at least 1-inch (2.5 cm) apart.
  4. Topping:
  5. Brush tops of scones with milk and sprinkle with turbinado sugar. Bake for 15 to 20 min, switching pans on racks halfway if using 2 sheets, or until puffed and golden. Let cool for at least 10 min before serving.

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