3 1/4 cups all purpose flour
2 T. sugar
2 T. baking powder
1 1/2 t. salt
1/2 c. cold, unsalted butter, chopped into tiny cubes
3/4 c. dried cranberries
Grated zest of one orange
2 c. heavy whipping cream

2 1/3 c. powdered sugar, sifted
1/3 c. orange juice
(Stir to combine)

In a large mixing bowl, mix dry ingredients. Cut the cold butter pieces into the flour using a pastry cutter. Add cranberries and orange zest. Stir in cream until ingredients are just combined. Don’t over mix. Roll out dough onto a well floured work surface to about 1/2 inch thickness. Cut scones with cookie cutters and place on parchment lined baking sheets. Place in refrigerator for about 30 minutes or until scones are cold and firm. Bake for 16-18 minutes or until lightly browned at 400 degrees. Drizzle with glaze while warm.

*If you don’t want to bake all your scones at once, after refrigerating you can freeze desired amount of scones and bake them whenever you like- directly from the freezer to oven.

Leave a Reply