Ingredients
For the scones:
- 2 half cups all-purpose flour
- 1/4 cup sugar
- 2 1/four teaspoons baking powder
- half of teaspoon salt
- 6 Tablespoons cold unsalted butter, cubed
- 1 cup sparkling or frozen (and thawed) cranberries, more or less chopped
- three/4 cup heavy cream, plus more for topping
- 2 massive eggs
- 2 teaspoons vanilla extract
- 2 Tablespoons orange juice
- 1 Tablespoon orange zest
For the glaze:
- 1 half of cups confectioners' sugar, sifted
- 2 half of teaspoons orange juice
- 1 Tablespoon whole milk
- 1 1/2 teaspoons melted butter
- 1 half of teaspoons orange zest
Instructions
Make the scones:
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a huge bowl, whisk collectively the flour, sugar, baking powder and salt.
- Add the cubed butter to the bowl and using your palms, paintings the butter into the flour till the mixture is the consistency of moist sand. Stir within the cranberries.
- In a separate medium bowl, whisk collectively the heavy cream, eggs, vanilla extract, orange juice and orange zest. Add the moist ingredients to the dry ingredients, gently folding the mixture collectively until a moist dough bureaucracy.
- Transfer the dough onto a generously floured work surface then form it into an 8-inch circle that’s approximately three/four-inch thick. Using a sharp knife, cut the dough into 8 wedges then arrange the wedges on the prepared baking sheet, spacing the scones as a minimum 2 inches aside.
- Brush the tops of the scones with heavy cream then bake them for about 20 mins or until they’re pale golden. Remove the scones from the oven and permit them to cool for 5 mins at the baking sheet before shifting them to a rack to chill completely.
- While the scones cool, make the glaze.
Make the glaze:
- In a medium bowl, whisk collectively the sifted confectioners’ sugar, orange juice, milk, melted butter and orange zest. (If the glaze is too thick, skinny it with extra orange juice as wanted.)
- Once the scones have cooled completely, drizzle them with the glaze and serve.