Preheat the oven to 400 degrees F (200 degrees C).
Butter a rimmed baking sheet (or line it with parchment paper). Pulse the
Fresh Cranberries (2 cups)
briefly in food processor.
All-Purpose Flour (4 3/4 cups)
Granulated Sugar (1/2 cup)
Baking Powder (1 Tbsp)
Baking Soda (3/4 tsp)
Salt (1 1/4 tsp)
and 1 tsp zest of
. Add the cranberries and toss to combine. Cut the
Unsalted Butter (1 cup)
(plus 1 Tbsp) into 1/2-inch cubes and add to the flour.
Use a pastry blender or the back of a fork to cut the butter into the dry ingredients. When you are finished, the butter should be dispersed throughout the flour in pea-sized lumps. Add
Buttermilk (1 1/2 cups)
. Mix gently with a wooden spoon until the dough holds together.
Dust your work surface and turn the dough out. Divide the dough into two even portions. Pat each portion into a circular disk about 1 1/2-inch thick. Using a biscuit cutter or any round cutter.
Brush the top with
Butter (3 Tbsp)
. Sprinkle with
White Sugar Pearl Sprinkles (to taste)
. You also can cut these into triangles, which is easier. Gather the dough scraps and repeat the rolling and cutting process.
Transfer the scones to a baking sheet. Bake until the tops of the scones are lightly browned, about 20 to 25 minutes. Remove from the oven, let cool briefly, then serve with butter on the side. Enjoy!