Ingredients

The following ingredients have 12 Servings
  • 2 cups all-purpose flour (plus more for dusting if needed)
  • 5 tablespoons granulated sugar, divided
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup unsalted butter, cold and cut into cubes
  • 1 cup fresh cranberries (or frozen)
  • 1/2 cup + 1 tablespoon heavy cream, divided
  • 2 eggs, divided
  • 1 teaspoon vanilla extract
  • 1/4 cup confectioners’ sugar
  • 1/2 tablespoon orange juice

Instruction

  • Preheat the oven to 400 F. Line a large half sheet baking pan with parchment paper or a silpat baking mat.
  • In a large mixing bowl, sift together flour, 4 tablespoons sugar, baking powder, salt, and cinnamon.
  • Add butter and using your hands or a pastry cutter, cut the butter into the flour until they are the size of peas, working quickly so the butter stays cold. Then, carefully fold in the cranberries. Set aside.
  • In a small mixing bowl, combine 1/2 cup heavy cream, egg, and vanilla extract.
  • Make a well in the center of the flour mixture, and pour the liquid mixture into the well. Use a spatula to carefully fold the ingredients until the liquid is just incorporated. 
  • Turn the dough out onto a lightly floured surface, and pat it into a small rectangle, measuring about 6-inches by 8-inches, and approximately 1-inch thick. (Add more flour to the surface as needed if the dough is too sticky).
  • Use a bench scraper or knife to cut the dough in half horizontally (1 cut) and into thirds vertically (2 cuts) to create 6 equal rectangles. Slice each rectangle in half diagonally to form 12 triangle-shaped scones.
  • Carefully transfer the scones to the prepared baking sheet, placing them about 2 inches apart.
  • In a small mixing bowl, beat the remaining egg. Add 1 tablespoon heavy cream and whisk together. Brush the tops of the scones with the egg wash and sprinkle with remaining tablespoon of sugar.
  • Bake for 16-18 minutes, or until scones are lightly golden brown. Let cool 5 minutes in the baking sheet, then transfer to a wire cooling rack to cool completely.