2 cups of all-purpose flour
2 and 1/2 t baking powder
1/2 t salt
zest from 1 large orange
1 cup of frozen unsalted butter
1/2 cup of heavy cream
1 large egg
1/2 cup of sugar
1 t pure vanilla extract
1 cup of dried sweetened cranberries
1 T heavy cream
1 T of Orange juice
Sugar sprinkle for scones
1 cup of confectioners’ sugar
2–3 T of orange juice (Use half of the large orange)
Mix together flour, baking powder, salt, and orange zest together in a large bowl.
Grate the frozen butter using a grater.
Using a fork combine butter with dry ingredients until small sized crumbs. Place in the refrigerator until your liquid ingredients are combined.
Mix together 1/2 cup heavy cream, egg, sugar, and vanilla extract together in a bowl. Add to flour mixture, add your cranberries over the flour mixture, and mix until moistened.
Pour onto floured counter top. You will need to work quickly as your warm hands will start to melt the butter. I also like to flour my hands as well. Work your dough a few times to make a round mound.
Create dough into round where you are able to cut into 8 slices. Before you bake place them back into the fridge for 30 minutes.
Preheat over to 375. Mix your heavy cream and orange juice together. Brush mixture over each scone and place your scones on parchment paper lined sheet pan and back for 20-23 minutes or until golden on the edges. Allow them to cool before topping with glaze.
Whisk together the confectioners’ sugar and orange juice. Mix until lump free. Drizzle over scones.
Happy Planning :),