Ingredients:

  • 2 ½ cups All-Purpose Flour, sifted
  • ½ cup Granulated Sugar
  • 1 Tbsp Baking Powder
  • 1 tsp Kosher Salt
  • 8 Tbsp Unsalted Butter (1 stick), ice cold and cubed or grated
  • 1 Large Egg, cold
  • ¾ cup Heavy Cream (35% Fat), ice cold
  • 1 Tbsp Fresh Orange Zest
  • ¾ cup Dried Cranberries, gently chopped
  • 1 ½ cups Powdered Sugar (for glaze), sifted
  • 2 – 3 Tbsp Fresh Orange Juice (for glaze)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Combine Dry Ingredients: Whisk together the flour, sugar, baking powder, and salt in a large bowl. Stir in the orange zest until fully incorporated into the flour mixture.
  3. Cut in the Butter: Add the ice-cold cubed butter to the dry ingredients. Use a pastry blender, two knives, or a food processor to cut the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces remaining. Do not allow the butter to melt.
  4. Fold in Inclusions: Gently mix in the dried cranberries.
  5. Add Wet Ingredients: In a separate small bowl, whisk the cold egg into the cold heavy cream. Pour the liquid mixture into the dry ingredients.
  6. Combine the Dough: Mix with a spatula just until the dough barely comes together. Overmixing develops gluten and makes tough scones; the dough should be shaggy.
  7. Shape the Dough: Turn the shaggy dough out onto a lightly floured surface. Pat it gently into a 1-inch thick circle (about 8–9 inches in diameter). Avoid kneading.
  8. Cut the Scones: Use a large sharp knife or bench scraper to cut the circle into 8 equal wedges (triangles).
  9. Chill: Place the shaped scones on the prepared baking sheet. Place the entire tray into the freezer or fridge for 30 minutes. This ensures the butter is solid for maximum rise.
  10. Bake: Brush the tops with heavy cream or an egg wash for color (optional). Bake for 18–20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  11. Cool Slightly: Transfer the scones to a wire rack. Let them cool for 10–15 minutes while preparing the glaze.
  12. Prepare Glaze: Whisk together the powdered sugar and orange juice until smooth and thick but pourable.
  13. Glaze and Serve: Drizzle or brush the warm (not hot) scones generously with the glaze. Let the glaze set for a few minutes before serving.