These Cranberry Lemon Scones are a delightful treat, perfect for breakfast or a cozy afternoon snack.
Preheat your oven to 425°F (220°C).
Ensure your oven is fully preheated for even baking.
In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt.
Mix the dry ingredients thoroughly to ensure even distribution.
Cut the cold butter into the dry ingredients using a pastry blender until the mixture resembles coarse crumbs.
Keep the butter cold to achieve a flaky texture.
Stir in the dried cranberries and the zest of one lemon.
Toss the cranberries in a bit of flour to prevent them from sinking.
In a separate bowl, whisk together the egg and milk.
Use room temperature milk for better incorporation.
Pour the wet ingredients into the dry mixture and stir until just combined.
Avoid overmixing to keep the scones tender.
Turn the dough out onto a floured surface and gently knead it a few times.
Handle the dough lightly to avoid tough scones.
Pat the dough into a circle about 8 inches in diameter and 3/4 inch thick.
Use a light touch to shape the dough evenly.
Cut the circle into 8 wedges and place them on a parchment-lined baking sheet.
Space the wedges apart to allow for even baking.
Brush the tops with milk and sprinkle with cinnamon and coarse sugar.
This step adds a delightful crunch and flavor to the scones.
Bake in the preheated oven for 12-15 minutes or until golden brown.
Check the scones a minute or two early to avoid overbaking.
Allow the scones to cool slightly before serving.
Serve warm for the best flavor and texture.
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