Because they're pink, of course
2 cups unbleached wheat or whole wheat flour
1 cup oats, ground
1 tablespoon baking powder
2 T brown sugar (optional, for sweeter scone)
½ teaspoon salt
¾ stick (6 tablespoons) cold unsalted butter, cut into bits (or grate frozen butter. Make sure the grater is also frozen)
1/2 cup dried cranberries, plumped
3 T honey
1 large egg
1 cup cranberry jelly
1/3 cup plain yogurt or sour cream
Preheat oven to 400F (375 if you have a baking stone in your oven) and line a large baking sheet with parchment paper. Adjust a baking rack to the middle position.
Plump the cranberries by placing in a cup of water and microwaving on high about 5 minutes. Drain and set aside. Beat together the liquid ingredients and set aside. Mix the dry ingredients, then cut in the butter with a pastry cutter, knife or your hands until it resembles a coarse meal. Stir the cranberries into the flour mixture. Add the liquid mixture to the flour mixture. Stir until just combined. Dough will be very sticky.
For drop scones, place in tablespoon scoops onto a parchment-covered baking sheet about 1 inch apart on and bake for 18 to 20 minutes, or until pale golden-pink. Transfer the scones to a cooling rack and let them cool slightly before serving.