Orange Cranberry Scones

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With zingy citrus fruit flavors, these buttery scones are perfect for breakfast, brunch, or with afternoon tea.

Course: Breakfast, Main Course

Cuisine: American, British

Servings: scones

In a large bowl, whisk together the flour, sugar, baking powder, salt, and orange zest.
Add the grated frozen butter to the flour mixture and combine with your fingers or two forks until the mixture resembles pea-sized crumbs.
In a separate medium bowl, whisk together the 1/2 cup heavy cream, egg, and vanilla extract. Drizzle over the flour mixture, add the cranberries, then fold in gently to mix it all together.
Lightly flour a flat, clean work surface and lightly flour your hands. Turn the dough out onto the floured work surface and press the dough together to form a dough ball. At this point, the dough will be sticky. (see notes) Press into an 8-inch disc. Using a bench scraper or sharp knife, and cut into 8 equal wedges.
Place scones on the prepared lined baking sheet about 2 inches apart from one another and refrigerate for at least 15 minutes. If your refrigerator does not have space, you can place scones on a plate to refrigerate.
Preheat oven to 400°F.
After the scones have chilled, remove them from the fridge and brush scones with remaining heavy cream. Sprinkle each with the sanding sugar.
Bake scones for 22-25 minutes or until golden brown around the edges and lightly browned on top. Cool on the pan for about 5-10 minutes while you make the glaze.
To make the glaze: In a medium bowl, whisk the powdered sugar and orange juice together until smooth and there are no dry bits of sugar visible. After scones have cooled slightly after baking, drizzle the glaze over scones.

Makes 8-9 scones

Storage: store in an airtight container in the refrigerator for up to 5 days or at room temperature for up to 2 days.

Notes:

Use freshly squeezed orange juice for the best flavor.
When forming the dough ball, if it’s too sticky, add a little more flour. If it's too dry, add more heavy cream 1 tablespoon at a time until your dough feels right.