Ingredients:
For the Scones:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup unsalted butter, chilled and diced
- 1/2 cup dried cranberries
- Zest of 1 orange
- 3/4 cup buttermilk
For the Brown Butter Glaze:
- 1/4 cup unsalted butter
- 1/4 cup powdered sugar
- 1 tablespoon orange juice
- Pinch of salt
Instructions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Stir in cranberries and orange zest. Gradually add buttermilk, mixing just until combined. Do not overmix.
Turn dough onto a lightly floured surface and gently knead for a few seconds. Pat dough into a 1-inch thick circle. Use a sharp knife or biscuit cutter to cut out scones. Place them on the prepared baking sheet, leaving about 2 inches between each scone.
Bake for 12-15 minutes, or until golden brown and cooked through.
While scones bake, make the glaze: In a small saucepan, melt butter over medium heat. Cook, swirling frequently, until butter turns a light brown color and smells nutty. Remove from heat and whisk in powdered sugar, orange juice, and salt until smooth.
Once scones are baked, drizzle generously with brown butter glaze while still warm. Serve immediately or cool slightly on a wire rack.