Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 tablespoon fresh orange zest
- 3/4 cup fresh or dried cranberries
- 1/2 cup heavy cream (plus 1 tablespoon for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar (for optional glaze)
- 1 tablespoon orange juice (for optional glaze)
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Add the fresh orange zest to the dry mixture and stir it through to release the citrus oils.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or two forks to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Keeping the butter cold is essential for creating those flaky layers in the final bake.
- In a separate small bowl, whisk together the heavy cream, the egg, and the vanilla extract until well combined. Create a well in the center of your dry ingredients and pour in the liquid mixture. Add your cranberries at this stage. Use a spatula to gently fold everything together until a shaggy dough begins to form.
- Turn the dough out onto a lightly floured surface. Gently knead it 3 or 4 times just until it holds together—do not overwork it. Pat the dough into a circle about 1 inch thick. Use a sharp knife or a bench scraper to cut the circle into 8 equal wedges. Place the wedges on the prepared baking sheet, leaving space between them.
- Brush the tops of the scones with a little extra heavy cream for a golden finish. Bake for 18 to 22 minutes, or until the edges are lightly browned. While they cool slightly, whisk the powdered sugar and orange juice together to create a glaze. Drizzle the glaze over the warm scones and serve immediately.
- Cook Time: 40 minutes