Ingredients
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2 cups all-purpose flour
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¼ cup granulated sugar
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1 tbsp baking powder
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½ tsp salt
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½ cup unsalted butter, cold and cubed
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½ cup dried cranberries (or fresh/frozen cranberries, chopped)
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1 tbsp orange zest
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½ cup heavy cream (plus extra for brushing)
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1 large egg
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1 tsp vanilla extract
For the Glaze (Optional):
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½ cup powdered sugar
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2 tbsp fresh orange juice
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½ tsp orange zest
Instructions
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Preheat the Oven:
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Preheat oven to 400°F (200°C).
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Line a baking sheet with parchment paper.
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Mix Dry Ingredients:
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In a large bowl, whisk together flour, sugar, baking powder, and salt.
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Cut in Butter:
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Add cold, cubed butter to the dry ingredients and use a pastry cutter (or your fingers) to blend until the mixture resembles coarse crumbs.
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Add Cranberries & Orange Zest:
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Stir in dried cranberries and orange zest.
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Mix Wet Ingredients:
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In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
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Pour into the dry mixture and stir until just combined.
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Shape the Scones:
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Turn dough onto a floured surface and gently knead a few times.
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Shape into a 1-inch thick circle and cut into 8 wedges.
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Place on the baking sheet and brush with heavy cream.
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Bake:
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Bake for 15-18 minutes, until golden brown.
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Make the Glaze (Optional):
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Mix powdered sugar, orange juice, and orange zest until smooth.
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Drizzle over warm scones.
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Serve & Enjoy:
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Let scones cool slightly, then serve warm with butter or jam.
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