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, cut into small cubes
- 1/2 cup fresh or dried cranberries
- 1 tablespoon fresh orange zest
- 1/2 cup heavy cream (plus 1 tablespoon for brushing)
- 1 large egg
- 1 teaspoon non-alcoholic vanilla extract
- 1 cup powdered sugar (for the glaze)
- 2 tablespoons fresh orange juice (for the glaze)
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or two knives to work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining.
- Stir in the cranberries and the fresh orange zest so they are evenly distributed.
- In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir gently with a fork until the dough just starts to come together. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently knead it 3 or 4 times until it holds together.
- Pat the dough into an 8-inch circle that is about 1 inch thick. Cut the circle into 8 equal wedges using a sharp knife.
- Place the wedges on the prepared baking sheet. Brush the tops lightly with the extra tablespoon of heavy cream.
- Bake for 18 to 22 minutes, or until the edges are golden brown. Let them cool on the pan for 5 minutes before moving to a wire rack.
- In a small bowl, whisk the powdered sugar and orange juice together to make a glaze. Drizzle the glaze over the warm scones before serving.
- Cook Time: Less than an hour