Cranberry Orange Scones

• Vegetarian

• Produce

  • 1/2 tbsp 1/2 orange, orange zest (from
  • 3/4 cup Cranberries, dried

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 2/3 cup Powdered sugar
  • 1/4 tsp Salt
  • 2 tbsp Sugar
  • 1 tbsp Sugar to sprinkle the top, coarse raw

• Drinks

  • 1 tbsp Orange juice, freshly squeezed

• Dairy

  • 1/2 cup Butter
  • 1/2 cup Heavy whipping cream

Found on natashaskitchen.com

Description

Ingredients

• 2½ cups all-purpose flour
• 2 Tbsp sugar
• 1 Tbsp baking powder
• ¼ tsp salt
• ½ Tbsp grated orange zest (from ½ orange)
• ½ cup (1 stick) cold butter, cut into chunks
• 2 large eggs, lightly beaten
• ½ cup heavy whipping cream + 1 Tbsp to brush the top
• ¾ cup dried cranberries
• 1 Tbsp coarse/raw sugar to sprinkle the top, optional
• ⅔ cup powdered sugar
• 1 Tbsp freshly squeezed orange juice

Directions

• Preheat oven to 400˚F. Line a large baking sheet with parchment paper. In a large bowl, stir together 2½ cups flour, 2 Tbsp sugar, 1 Tbsp baking powder, ¼ tsp salt and ½ Tbsp grated orange zest.
• Add butter pieces and using a pastry cutter (or 2 knives), cut butter into mixture until you have coarse pea-sized crumbs.
• Toss in ¾ cup dried cranberries and stir gently to combine. Make a well in the center and set aside.
• In a medium bowl, whisk together 2 eggs and ½ cup heavy cream. Pour egg mixture into the flour mixture and use a spatula to stir just until moistened.
• Turn dough out onto a generously floured surface and pull it together into a round disk, about ¾ thick. Cut disk into 12 equal wedges and pull apart slightly. Brush tops of scones with 1 Tbsp heavy cream and sprinkle with raw sugar if desired. Bake 15-17 min until golden (mine took 16 min).
• Remove scones from the hot baking sheet and let cool 15 min then whisk together ⅔ cup powdered sugar and 1 Tbsp freshly squeezed orange juice, adding more or less to desired thickness then drizzle over scones.