Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour
  • 6 Tablespoons granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (, FROZEN)
  • 1/3 cup sour cream (, light, regular, or sub Plain Greek Yogurt)
  • 1/3 cup heavy whipping cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • zest of 1 orange
  • 1 cup fresh cranberries* (halved)
  • 2/3 cup powdered sugar
  • 1 Tablespoon freshly squeezed orange juice

Instruction

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  • In a large bowl whisk together the flour, sugar, baking powder and salt.
  • Grate the frozen butter into the bowl and use a pastry blender or fork to combine the flour and butter until it resembles coarse meal. Stick the flour mixture in the fridge while you combine the wet ingredients.
  • In a small bowl combine the sour cream, heavy cream, egg, vanilla extract and orange zest. Pour it over the flour mixture and gently stir to combine, just until everything is moistened. 
  • Fold in the cranberries. Flour or grease your hands and then gently work the dough together and pour it out onto a floured surface. Press the dough (or use a rolling pin to gently roll it) into a circle about 1 inch thick.
  • Cut the dough into 8 wedges. Place the scones on your baking sheet and brush the tops of them with a little bit of heavy cream. Bake for 15-18 minutes, until golden. 
  • Remove scones from the hot baking sheet and allow them to cool for at least 10 minutes before drizzling the glaze on top.
  • To make the glaze, combine the powdered sugar and freshly squeezed orange juice and stir together until smooth. Add a little more orange juice or powdered sugar until you reach your desired thickness to drizzle over the scones.