To be honest, I love fall. I love chilly mornings with frost on the grass. I love vibrant colored leaves. And warm hot chocolate. And these scones. Definitely these scones. Oh yeah. But I don’t really like school. That much. I mean I like seeing my friends, but every day when I try to wake up on time, my response to the alarm is “It’s too early to be alive.” *groan* *faceplant into pillow* And you know you’re not very awake when you try to put liquid soap onto your toothbrush. Looks like I’ll be getting a new one.
These scones make the confusion filled scrambled mornings better. It kind of makes it less hectic. Kind of. So, make these.
Sift together in a large bowl all of the dry ingredients.
Add the butter to the dry ingredients and incorporate the butter using your hands, a pastry blender, or a fork, until a coarse meal develops.
In a separate bowl, mix the sour cream, egg, and orange zest until well combined.
Gently fold in the sour cream mixture and cranberries into the dry ingredients. Then, turn the dough out onto a lightly floured surface. Form the dough into a square and cut into 8 triangle scone shapes.
Place the scones on a parchment lined baking sheet and bake for 15 - 17 minutes, or until golden brown.