orange, cranberry cream scones:
Ingredients:
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/2 cup dried cranberries
1 tablespoon grated orange zest
1/2 cup heavy cream
1 large egg
For the glaze:
1 cup powdered sugar
2-3 tablespoons fresh orange juice
1/2 teaspoon vanilla extract
Instructions:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Using a pastry cutter or your hands, cut in the cold butter until the mixture is crumbly.
Stir in the dried cranberries and orange zest.
In a separate bowl, whisk together the heavy cream and egg until smooth.
Gradually add the cream mixture to the flour mixture, stirring until just combined.
Turn the dough out onto a lightly floured surface and knead gently until it comes together.
Pat the dough into a circle about 1 inch thick and cut it into 8 wedges.
Place the scones onto the prepared baking sheet and bake for 15-18 minutes, or until lightly golden brown.
While the scones are baking, make the glaze by whisking together the powdered sugar, orange juice, and vanilla extract until smooth.
Once the scones are done, let them cool for 5 minutes before drizzling the glaze over them.
Enjoy your delicious orange, cranberry cream scones!
