A good scone should have a short, crumbly texture, more like a biscuit and less like a cake. Making a scone dough too wet can result in a dense or chewy final product, and prevents the pockets of cold butter from creating a super tender crumb. That’s why our cranberry orange scones use dried cranberries instead of fresh or frozen ones; the dried fruit has all the cranberry flavor you need while letting the scone dough live its best life.
An added bonus: You can make this recipe in about 30 minutes, so if you’re at a loss when making breakfast for company, these are an easy option to turn to. Baking scones in cast iron ensures that you get a crisp crust on the bottom, and the skillet makes for a handsome serving dish as well.