These Cranberry Scones are light and flaky and packed with dried cranberries. My family loves it when I make these for breakfast or as a snack. I also like to make these as a Valentine’s breakfast. On Valentine’s, instead of cutting them into triangles, I turn them into heart scones using a heart cookie cutter.
To make the Cranberry Scones, start by preheating oven to to 400 degrees. In a mixing bowl, mix the flour, sugar, baking powder, baking soda and salt. Grate frozen butter into flour mixture using the large holes of a grater. Then use the mixer to mix in the butter. Add in cranberries. In a small bowl, combine sour cream and an egg until smooth. Stir sour cream mixture into flour mixture and mix until dough forms.
Gather the dough into a ball and place on a lightly floured surface. Use a rolling pin to flatten the dough into a 7- to 8-inch circle about ¾-inch thick. Sprinkle the top with 1 teaspoon of sugar.
