These scones are exceptionally tender, thanks to buttermilk (and egg) in the dough. They’re also studded with chewy dried cranberries and crushed hazelnuts, for added texture—and flavor. The simple one-bowl, whisk-together dough comes together quickly, making the British biscuits ideal for busy weekday breakfasts, though they are also special enough for a leisurely weekend brunch (or afternoon tea). They’re best when still warm from the oven, split and spread with cream cheese or softened butter.

The ingredient of Scones

  1. 2 1/16 cups flour
  2. 2 teaspoons baking powder
  3. salt
  4. 4 tablespoons granulated sugar
  5. 6 1/3 tablespoons butter cold, diced
  6. 1 egg
  7. 1/2 cup buttermilk or whole milk
  8. 3/4 cup dried cranberries
  9. 4 3/8 tablespoons hazelnuts crushed

The instruction how to make Scones