Cranberry Orange Scones

Ingredients

• 1 orange orange – zested and juiced, divided
• 2 cups all-purpose flour
• 0.33 cups granulated sugar
• 2.5 tsp baking powder
• 0.5 tsp fine sea salt
• 8 tbsp unsalted butter – cold, cut into 0.5-inch cubes
• 1 cups dried cranberries
• 0.5 cups heavy cream
• 1 egg large egg
• 1 tbsp heavy cream – for brushing
• 1 tbsp coarse sugar – for topping
• 1 cups confectioners' sugar

Instructions

1. Line a baking sheet with parchment paper and heat the oven to 400°F (200°C).
2. Finely zest the orange (about 1 tbsp) and squeeze out 2–3 tbsp juice; set the juice aside for the glaze.
3. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, fine sea salt, and the orange zest until evenly combined.
4. Add the cold, cubed unsalted butter and cut it into the dry ingredients with a pastry cutter or fingertips until pea-sized crumbs form.
5. Stir in the dried cranberries to distribute evenly.
6. In a small bowl, whisk the large egg with the heavy cream until smooth.
7. Make a well in the dry mixture, pour in the egg–cream mixture, and fold gently just until a shaggy dough forms with no dry pockets; do not overmix.
8. Turn the dough onto a lightly floured surface, gather it, and pat into a 6.5–7 inch round about 1 inch thick.
9. Cut the round into 8 wedges and transfer them to the prepared baking sheet, spacing slightly; chill for 15 minutes to firm the butter.
10. Brush the tops with the 1 tbsp heavy cream and sprinkle with the coarse sugar.
11. Bake until risen and golden at the edges, 15–18 minutes; the tops should feel set and a tester should come out clean or with a few moist crumbs. Cool on a rack for 10 minutes.
12. Whisk the confectioners' sugar with 2–3 tbsp reserved orange juice to a thick, drizzly glaze. Drizzle over warm scones, let set 5 minutes, and serve.