Cranberry Scones with Orange Glaze
 
Ingredients
  • For the scones:
  • 4 cups all-purpose flour
  • 2 TB sugar
  • 2 TB baking powder
  • Zest of two oranges
  • 2 tsp. salt
  • ¾ lb. (3 sticks) unsalted butter, cold and cut into cubes
  • 4 eggs at room temperature, lightly beaten
  • 1 cup heavy cream
  • 1 cup fresh cranberries
  • 1 egg, lightly beaten with 1 tsp. water for egg wash
  • Turbinado sugar
  • For the glaze:
  • ¾ cup confectioner's sugar
  • 2 TB freshly squeezed orange juice
Instructions
  1. Preheat oven to 400 degrees and line two baking sheets with Silpat baking liners or parchment paper.
  2. In a large bowl, whisk together the flour, sugar and baking powder. Add the orange zest.
  3. Using a pastry blender or two knives, cut the cold cubes of butter into the dry ingredients until the mixture resembles coarse crumbs, but pea-sized pieces of butter remain.
  4. Mix together the four beaten eggs and cup of cream and add all at once to the dry ingredients.
  5. Stir dough with a fork until it comes together.
  6. Gather dough in your hands and knead it against the side of the bowl until it forms a ball.
  7. Turn the dough out onto a well-floured surface and roll it out into a large circle until it is between ¾ and ½ inch thick.
  8. Cut the dough into twelve wedges and place six on each of the baking sheets.
  9. Place between 5 and 6 cranberries on the top of each scone and press them in slightly.
  10. Brush tops and sides of scones with egg wash and sprinkle tops with Turbinado sugar.
  11. Bake for 20-25 minutes or until the edges are browned and the scones are cooked through.
  12. Cool on a wire rack.
  13. While the scones are cooling, whisk together the orange juice and confectioner's sugar in a small bowl.
  14. Once the scones are cool, drizzle the glaze over the scones and serve.
Recipe by West of the Loop at https://www.westoftheloop.com/2013/12/15/ultimate-cranberry-orange-scone-recipe/