The Key to Perfect Scones…
1) I’ve always thought that fresh or frozen always beats dried cranberries when it comes to baking. Maybe it’s the juicy nature of the berry or perhaps the fact that fresh & frozen cranberries are their tart-selves as opposed to their dried & sweetened counterparts.
2) Keep all of your ingredients cold. Keeping your ingredients cold will ensure that the oil or vegan butter remains a solid, melting only under the high temperature of the oven; creating flaky layers in the scones, and helping them to rise.
3) Eat your scones fresh. They are so much better fresh.
…If you do end up with leftover scones, freeze them. Cool the scones completely. Then arrange them on a baking sheet and freeze until hard. Once hard, throw them into a Ziploc freezer bag and keep them in the freezer.
When you are ready to consume these delicious treats, reheat them in the oven at 350 degrees until warm but not browning. You can keep these fresh for three-four weeks in the freezer.