Ingredients:

  • 300g all-purpose flour
  • 50g granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 1 tablespoon fresh orange zest
  • 113g unsalted butter, cold and cubed
  • 100g dried cranberries
  • 120ml heavy cream, cold
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 120g powdered sugar
  • 2.5 tablespoons fresh orange juice
  • 1 teaspoon orange zest

Instructions:

  1. In a large bowl, whisk the flour, sugar, baking powder, and salt. Use your fingertips to rub the orange zest into the sugar until fragrant.
  2. Add cold, cubed butter to the dry ingredients. Use a pastry cutter to cut the butter until the mixture resembles coarse crumbs with pea-sized pieces. Stir in dried cranberries.
  3. In a separate small bowl, whisk the heavy cream, egg, and vanilla. Pour into the dry mixture and use a fork to gently toss until a shaggy dough forms.
  4. Turn dough onto a floured surface and pat into an 8-inch disc. Cut into 8 wedges. Chill in the fridge for 15 minutes.
  5. Brush tops with cream and bake at 400°F (200°C) for 18–20 minutes until golden brown.
  6. Whisk powdered sugar, orange juice, and zest until smooth. Drizzle over cooled scones.