Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup heavy cream (plus 1 tablespoon for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon fresh orange zest
- 3/4 cup dried cranberries
- For the Glaze: 1 cup powdered sugar mixed with 2 tablespoons fresh orange juice
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, salt, and fresh orange zest. Ensure the zest is well-distributed throughout the flour to prevent it from clumping.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This cold butter is essential for creating flaky layers as it melts in the oven.
- In a separate small bowl, whisk together the heavy cream, the egg, and the vanilla extract until smooth. This liquid mixture provides the moisture and structure needed for the scone dough.
- Pour the wet ingredients into the dry ingredients. Add the dried cranberries. Use a spatula to gently fold the mixture together until a shaggy dough begins to form. Be careful not to overmix, as overworking the dough will result in tough scones.
- Turn the dough out onto a lightly floured surface. Gently knead it a few times until it comes together, then pat it into an 8-inch circle about 1 inch thick. Using a sharp knife or a bench scraper, cut the circle into 8 even wedges. Place the wedges onto the prepared baking sheet, leaving about 2 inches of space between them.
- Brush the tops of the scones with the extra tablespoon of heavy cream. Place the baking sheet in the oven and bake for 18 to 22 minutes, or until the tops are lightly golden brown and the edges are firm. Transfer the scones to a wire rack to cool slightly.
- While the scones cool, whisk together the powdered sugar and orange juice in a small bowl until smooth. Once the scones are warm but not hot, drizzle the glaze generously over the tops. Serve immediately or let the glaze set for a few minutes for a cleaner finish.
- Cook Time: 40 minutes