Orange Cranberry Scones

• Vegetarian

• Produce

  • 1 cup Cranberries, dried
  • 2 1/2 tbsp Orange, zest

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 4 tsp Baking powder
  • 1 cup Confectioners' sugar
  • 3 cups Flour, unbleached
  • 1 Icing
  • 1/4 tsp Koshers salt
  • 1 cup Sugar

• Drinks

  • 3 tbsp Orange juice, fresh
  • 2 1/2 tbsp Orange juice, fresh

• Dairy

  • 2 sticks Butter
  • 3/4 cup Heavy cream

Found on recipesforourdailybread.com

Ingredients

• 3 cups unbleached flour
• 4 teaspoons baking powder
• ¼ teaspoon koshers salt
• 1 cup sugar
• 2 sticks cold butter (I grate my butter.)
• 1 egg
• 3 Tablespoon Fresh Orange Juice
• ¾ cup heavy cream
• 1 tablespoon grated Orange zest
• 1 cup dried cranberries
• ICING
• 1 cup Confectioners sugar
• 2-1/2 Tablespoons fresh Orange juice
• 1-1/2 tablespoon Orange zest

Directions

• Preheat the oven to 375 degrees
• Whisk together the flour, baking powder, salt, and sugar.
• Grate the butter over the flour.
• Use a knife or pastry cutter to cut the butter into the flour.
• Whisk together the egg, heavy cream, and orange juice.
• Stir the liquid into the dry ingredients and cranberries.
• The dough will form a ball.
• Pat the dough on a floured surface. I use parchment paper.
• Divide the dough into two equal parts.
• Gently roll the dough out to two circles. 7 inches and about ¾ inch thick.
• Cut the circles into 8 wedges like a pizza.
• For Best Results Refrigerate for 20 minutes. This helps them not spread out.
• Bake on sprayed a cookie sheet with 2 inches between each scone. I use Parchment Paper.
• Bake 375 degrees for 25 minutes until barely light tan. Do not over bake.
• ICING
• Mix the powder sugar, juice, and zest until smooth.
• Brush icing on scones.