Ingredients
The following ingredients have 14 Servings
- 3/4 cup sugar
- 2 Tbsp orange zest
- 3 cups flour
- 1 Tbsp aluminum free baking powder
- 1 tsp salt
- 1/4 tsp cinnamon
- 1 cup dried cranberries
- 1 1/3 to 1 1/2 cups cold heavy cream
- 1 Tbsp cold heavy cream
- 1 Tbsp sugar
- 1 Tbsp unsalted butter, melted
- 1/8 tsp salt
- 2 tsp fresh orange zest
- 2 Tbsp fresh orange juice
- 3/4 cup powdered sugar
Instruction
- Line two rimmed baking sheets with parchment paper.
- Combine sugar and orange zest in a food processor and pulse for 1 minute. Whisk together orange-sugar, flour, baking powder, salt, and cinnamon in a medium bowl; stir in dried cranberries. Drizzle 1 1/3 cups heavy cream over flour mixture and fold in just until flour is incorporated and a shaggy dough forms – if needed, add 2 more tablespoons cream.
- Divide dough in half and turn out on a lightly floured board. Use lightly floured hands to pat each half into a 6-inch circle. Place the two circles of dough on prepared baking sheets and chill baking sheets in the freezer for 20 minutes while preheating oven to 425°F.
- Cut each circle into 7 wedges and pull the wedges slightly apart, leaving an inch between them, and brush lightly with heavy cream and sprinkle with sugar.
- for 16 to 17 minutes, rotating baking sheets halfway through, until tops are set, edges are beginning to turn golden, and a toothpick inserted in the center comes out clean. Cool scones for 5 minutes on baking sheets before removing to a wire rack to cool.
- Whisk together melted butter, salt, orange zest and juice, and powdered sugar in a small bowl. Drizzle glaze over scones and and let set before serving.
- Store scones in an airtight container at room temperature up to 3 days; rewarm in a low oven or for 15 seconds in the microwave before serving.
