Ingredients:

  • 2 cups (240g) all-purpose flour
  • 1/2 cup (100g) sugar, plus more for topping
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) cold unsalted butter, cubed
  • 1/2 cup (70g) fresh cranberries, roughly chopped
  • 3/4 cup (180ml) heavy cream
  • 1 tablespoon fresh orange juice
  • 1 tablespoon grated orange zest
  • 1 cup (120g) confectioners
  • sugar
  • 3-4 tablespoons fresh orange juice (to taste)
  • 1 tablespoon orange zest

Instructions:

  1. Preheat your oven to 400ºF (200ºC). Line a baking sheet with parchment paper or a nonstick baking mat.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  3. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter (or fork) to cut the butter into the mixture until it resembles coarse crumbs.
  4. Gently fold in the fresh cranberries.
  5. Pour in the cream, orange juice, and orange zest. Mix until just combined, adding more cream if the dough is too dry.
  6. Turn the dough onto a floured surface and shape it into a 1-inch thick disc. Use a knife or bench scraper to cut it into 8 wedges.
  7. Place the scone wedges on the prepared baking sheet. Brush the tops with melted butter and sprinkle with additional sugar.
  8. Bake for 20-25 minutes, or until lightly browned around the edges. Allow to cool on the baking sheet for 5 minutes.
  9. In a bowl
  10. Drizzle the glaze over the slightly cooled scones and serve warm.