Author Pam - For the Love of Cooking / Original by Sally's Baking Addiction
Equipment
Baking Tray
Ingredients
Cranberry Orange Scones:
2cupsflour
½cupwhite sugar
2½tspbaking powder
½tspsalt
2tsporange zest**About 1 large orange
½cupfrozen unsalted butter, grated **Use a cheese grated
½cup + 1 tbspCOLD heavy cream, divided
1largeegg
1tspvanilla extract
1cupfrozen cranberries**Fresh works too but frozen helps the dough stay very cold
1tbspcoarse sugar
Orange Glaze:
1cuppowdered sugar
2-3 tbspfresh orange juice
Instructions
Make scones by whisking together the flour, sugar, baking powder, salt, and orange zest in a large bowl. Add the grated butter and use a pastry cutter (or two forks) until the mixture has pea-sized crumbs. Place the bowl in the refrigerator while you work with the wet ingredients.
Whisk together the very cold heavy cream, egg, and vanilla until very well combined.
Drizzle the egg mixture over the flour mixture, add the frozen cranberries, then mix together until everything is moistened.
Pour the mixture onto a lightly floured counter and with floured hands, work the dough into a ball as best as you can. The dough will be sticky, if it's too sticky to work with, add a touch of flour. If it's too dry, add a bit of heavy cream.
Press the ball into an 8-inch disc, and with a bench scrapper or large knife, cut it into 8 wedges. Carefully place the scones a few inches apart on a baking sheet lined with parchment paper. Place the scones/baking tray into the refrigerator for at least 15 minutes.
Preheat the oven to 400 degrees.
Place the baking tray into the oven and bake for 22-25 minutes, or until golden brown around the edges and the top is lightly browned. Side Note: If your scones start to spread while baking, remove them from the oven and press them back into the triangle shape using a bench scraper or flat spatula then return to the oven to finish baking.
Remove from the oven and set aside to cool.
Make the glaze by combining the powdered sugar with the orange juice until well combined and smooth.
Place the scones on a wire rack over parchment paper and drizzle with the orange glaze. Serve and enjoy. Side Note: Glazed (or unglazed) scones will keep well at room temperature for 2 days or in the refrigerator for 5 days.