Cranberry-Orange Scones with Rosemary

Flaky, citrusy scones studded with dried cranberries and fresh rosemary, ideal for garden gatherings.

Cuisine: American

Category: Breakfast

Prep: 20 minutes. Cook: 20 minutes.

Serves 8.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 cup granulated sugar
• 1/2 cup, cold, cubed unsalted butter
• 1/2 cup dried cranberries
• 2 teaspoons, finely chopped fresh rosemary
• 1 tablespoon orange zest
• 1/2 cup whole milk

Instructions

1. Step 1: Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Step 2: Whisk together flour, baking powder, sugar, and 1 teaspoon rosemary in a large bowl.
3. Step 3: Cut cold butter into the dry ingredients using a pastry cutter until the mixture resembles coarse crumbs with pea-sized butter pieces.
4. Step 4: Stir in cranberries, remaining rosemary, and orange zest until evenly distributed.
5. Step 5: Pour in milk and mix gently with a fork until a shaggy dough forms; do not overmix.
6. Step 6: Turn dough onto a floured surface, pat into a 1-inch-thick rectangle, and cut into 8 triangles.
7. Step 7: Place scones on the prepared sheet, brush tops with milk, and bake for 18-20 minutes until golden brown and the internal temperature reaches 195°F (90°C).