These scones are a delightful twist on the classic recipe, featuring a perfect balance of tart cranberries and sweet apples, with a hint of cinnamon.
Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl.
Ensure the dry ingredients are well mixed to evenly distribute the leavening agents.
Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
Use a pastry cutter or your fingers to quickly blend the butter without melting it.
Add the grated apple, dried cranberries, and milk to the mixture, stirring until just combined.
Avoid overmixing to keep the dough tender.
Turn the dough onto a floured surface and knead gently 8-10 times.
Handle the dough lightly to maintain its flakiness.
Divide the dough into two portions and pat each into a 6-inch circle.
Use your hands to gently shape the dough without overworking it.
Brush the tops with milk and sprinkle with the cinnamon-sugar mixture.
This step adds a delightful crunch and flavor to the scones.
Cut each circle into six wedges and place them on a greased baking sheet.
Space the wedges slightly apart to allow even baking.
Bake at 425°F for 15 minutes or until golden brown.
Check the scones towards the end of baking to prevent overbrowning.
Serve warm with butter or your favorite spread.
Enjoy these scones fresh out of the oven for the best taste and texture.
