Cranberry Scones
Ingredients
2 tablespoons orange zest
1 tablespoon orange juice
2 cups halved cranberries
4 cups flour
1 cup sugar
2 tablespoons baking powder
1 teaspoon salt
2 sticks butter, cold & cubed
1 cup heavy cream
2 eggs
2 teaspoons vanilla extract
½ cup powdered sugar
Steps
In a bowl, whisk together 4 cups flour, 1 cup sugar, 2 tablespoons baking powder, 1 teaspoon salt, and 2 tablespoons grated orange zest
Add 2 sticks of cold cubed butter to the bowl
Use a pastry cutter to cut the butter in with the flour mixture until the mixture resembles coarse crumbs
On the side beat 1 cup heavy cream, 2 eggs, and 2 teaspoons vanilla extract together until combined
Pour the cream mixture in with the but flour and butter followed by the 2 cups of halved cranberries
Fold all the ingredients together until all the flour is just moistened
Spread some flour out on the counter and turn out the scone dough
Use your hands to work the dough together until everything is holding together - adding more flour if the dough gets too sticky
Pat and shape the dough into a rectangle about 1 inch thick
Cut the scone dough into 2 inch wide strips and cut again to make 2 inch size squares
Transfer the cut scones onto a parchment paper lined tray
Place the scones in the fridge to chill for at least 10 minutes while the oven preheats to 400 degrees Fahrenheit
Take the scones out of the fridge and bake in the oven at 400 degrees Fahrenheit for about 20 minutes and remove the scones when they are just turning golden brown in color and allow to cool
Add ½ cup powdered sugar to a small bowl followed by ½ tablespoon of freshly squeezed orange juice
Begin to stir the sugar and juice together, add another half tablespoon of juice while stirring to make the glaze
Drizzle some orange glaze on top of the cooled cranberry scones and enjoy