Ingredients

• 2 cups flour
• 2 tbsp. Sugar
• 4tsp. Baking powder
• 1/2 tsp. Salt
• 2/3 cup milk
• 3 tbsp. Unsalted cold butter
• 1/3 cup dried cranberry
• Egg wash: 1 egg yolk and 1 tbsp. Milk

Directions

1. Preheat your oven to 425 degrees Fahrenheit.
2. Combine all the dry ingredients (not the cranberries) and butter. Using your fingers combine the butter into the flour until you have a bread crumb like consistency.
3. Add your milk and whisk until all the lumps are gone.
4. Fold in your cranberries until well combined.
5. Onto a floured surface turn out your dough and knead your dough 2-3 times until flour has coated the whole surface.
6. Using a dough cutter cut your dough into 8 equal triangles.
7. Lay them onto a parchment paper lined baking sheet and egg wash the tops of them all.
8. Bake for 12-15 minutes until golden brown.
9. Serve with jam and our amazing clotted cream for the traditional experience.

The Difference between American and British scones

The biggest difference between American and British scones that I have found is the amount of butter. American scones have upwards of a stick and a half of butter while the British variety have only 2-3 tablespoons.

The American scone recipes that I have seen also contain a lot more sugar in the form of mix ins and icing. They are more akin to a pastry then a biscuit. British scones tend to be plain so they can pile the sugar on with jam and clotted cream. A strategy I can definitely get behind.