My mom used to make scones fairly often on Sunday morning before church. She’d usually bring a batch for the youth she taught during Sunday school, and we got the extras!
She was well known for her delicious scones, and because of her, I developed a love for them at a young age.
Cranberry orange scones are so perfect for the holidays, and there’s something about that flavor combination that I always crave this time of year (although you can use frozen or dried cranberries and make them any time of year!).
Scones are so EASY to make but I do have a few tips that are really essential if you want to bake absolutely perfect homemade scones.
HOW TO MAKE PERFECT SCONES:
Use frozen butter. Frozen butter will help ensure the dough stays cold before baking the scones. As the butter bakes it creates pockets of air which yield the tender, moist center we want from a perfectly baked scone, with a flakey and crisp outer layer. If the dough or butter is too warm when you bake the scones they will spread more and wont puff up like you want them to.
For best results, place a stick of butter in the fridge about 30 minutes before making the scones. Then use a box grater to grate the frozen butter into the flour mixture, in step 2 of the recipe.