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You can eat these cranberry scones for breakfast or as a snack in the middle of the day. They are soft and buttery, and they are full of sweet dried cranberries.

Ingredients: 2 cups all-purpose flour. 1/4 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1/2 cup cold unsalted butter, cubed. 1/2 cup dried cranberries. 1/2 cup milk. 1 large egg. 1 teaspoon vanilla extract.

Instructions: Preheat your oven to 400F 200C and line a baking sheet with parchment paper. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the cold cubed butter to the dry ingredients and use a pastry cutter or your fingers to work it into the mixture until it resembles coarse crumbs. Stir in the dried cranberries. In a separate bowl, whisk together the milk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the dough should be slightly sticky. Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a circle about 1-inch thick and use a round biscuit cutter to cut out scones. Place the scones on the prepared baking sheet and bake for 15-18 minutes or until they are golden brown. Allow the scones to cool slightly before serving. Enjoy your cranberry scones!

Prep Time: 15 minutes

Cook Time: 18 minutes

You can eat these cranberry scones for breakfast or as a snack in the middle of the day. They are soft and buttery, and they are full of sweet dried cranberries.

Ingredients: 2 cups all-purpose flour. 1/4 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1/2 cup cold unsalted butter, cubed. 1/2 cup dried cranberries. 1/2 cup milk. 1 large egg. 1 teaspoon vanilla extract.

Instructions: Preheat your oven to 400F 200C and line a baking sheet with parchment paper. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the cold cubed butter to the dry ingredients and use a pastry cutter or your fingers to work it into the mixture until it resembles coarse crumbs. Stir in the dried cranberries. In a separate bowl, whisk together the milk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the dough should be slightly sticky. Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a circle about 1-inch thick and use a round biscuit cutter to cut out scones. Place the scones on the prepared baking sheet and bake for 15-18 minutes or until they are golden brown. Allow the scones to cool slightly before serving. Enjoy your cranberry scones!

Prep Time: 15 minutes

Cook Time: 18 minutes

You can eat these cranberry scones for breakfast or as a snack in the middle of the day. They are soft and buttery, and they are full of sweet dried cranberries.

Ingredients: 2 cups all-purpose flour. 1/4 cup granulated sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1/2 cup cold unsalted butter, cubed. 1/2 cup dried cranberries. 1/2 cup milk. 1 large egg. 1 teaspoon vanilla extract.

Instructions: Preheat your oven to 400F 200C and line a baking sheet with parchment paper. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the cold cubed butter to the dry ingredients and use a pastry cutter or your fingers to work it into the mixture until it resembles coarse crumbs. Stir in the dried cranberries. In a separate bowl, whisk together the milk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the dough should be slightly sticky. Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a circle about 1-inch thick and use a round biscuit cutter to cut out scones. Place the scones on the prepared baking sheet and bake for 15-18 minutes or until they are golden brown. Allow the scones to cool slightly before serving. Enjoy your cranberry scones!

Prep Time: 15 minutes

Cook Time: 18 minutes

These ginger pumpkin scones are a great treat for the morning. If you want a warm and cozy breakfast, make a bunch of them, freeze the dough, and then bake one at a time whenever you want.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 2 1/2 tsp baking powder. 1/2 tsp salt. 1/2 tsp ground cinnamon. 1/2 tsp ground ginger. 1/4 tsp ground nutmeg. 1/4 cup cold unsalted butter, cubed. 1/2 cup canned pumpkin puree. 1/4 cup milk. 1 egg. 1 tsp vanilla extract. 2 tbsp crystallized ginger, chopped. 1/4 cup powdered sugar for glaze. 1-2 tsp milk for glaze. 1/2 tsp vanilla extract for glaze.

Instructions: Mix the flour, baking powder, salt, cinnamon, ginger, and nutmeg in a large bowl with a whisk. When you add the cold cubed butter to the dry ingredients, use a pastry cutter or your fingers to cut it in until the mixture looks like big crumbs. Put the pumpkin puree, milk, egg, and vanilla extract in a different bowl and mix them together. Add the wet mixture to the dry mixture and mix it in just a little. Add the chopped crystallized ginger and mix it in. Put the dough on a floured surface and knead it a few times until it starts to stick together. Shape it into a circle that is 1 inch thick. Cut scones out of the dough with a round cookie cutter or a glass. Then, put the scones on a baking sheet that has been lined with parchment paper. You can roll out the leftovers again and cut them into more scones. Freeze the scones for at least 30 minutes, or until they are firm, on the baking sheet. Warm the oven up to 425F 220C while the scones are in the freezer. For 15 to 18 minutes, or until they are golden brown and cooked all the way through, bake the frozen scones. Take a small bowl and mix powdered sugar, milk, and vanilla extract until smooth. Do this while the scones are baking. Spread the glaze over the scones after taking them out of the oven and letting them cool a bit. Enjoy your warm ginger pumpkin scones!

Prep Time: 20 minutes

Cook Time: 15-18