This recipe is not new to the blog, but since it is one of my favorite breakfast treats I decided it deserved a reintroduction.  This seems the perfect time of year to be reminded of it, with cranberries in the stores again and turkey day on its way.  These have the kind of texture I love in a scone – light and buttery inside with a slightly crisp crust on the outside.  The tart cranberries and the addition of citrus zest gives these scones an ideal flavor for fall.  I tend to prefer lemon zest in my scones but orange zest would also be wonderful choice here, since it pairs so well with cranberries.

I’ve mentioned it many times before but scones can be frozen after shaping and then baked straight from the freezer simply by adding a few extra minutes onto the baking time.  In case you will be having overnight guests for Thanksgiving, I highly recommend stocking your freezer with some of these scones now.  I certainly don’t feel like getting back in the kitchen and making a mess the morning after such a big meal, so freezer scones with yogurt, homemade granola (premade, of course) and fresh fruit make a really nice breakfast for guests that requires next to no effort.