Ingredients: |
Ingredients: 2 3/4 C. all purpose flour
1/2 C. + 3 Tbsp. granulated sugar, divided
3/4 tsp. salt
1 Tbsp. baking powder
1 Tbsp. grated orange zest
1 stick cold unsalted butter, diced
1 1/4 C. fresh cranberries, roughly chopped
2 large eggs
3/4 C. heavy cream
1 1/4 C. confectioner's sugar
1/4 tsp. grated orange zest
3 Tbsp. fresh orange juice
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Directions: |
Directions:Preheat oven to 400F. Toss together roughly chopped cranberries and 3 Tbsp. of sugar in a medium sized bowl. Set aside. In a large mixing bowl, whisk together flour, 1/2 C. sugar, salt, baking powder, and orange zest. With a pastry blender, two knives, or finger tips cut butter into flour/zest mixture until butter is pea sized. (if this proves difficult, I find it best to grate butter, freeze, and then cut grated frozen butter into flour/zest mixture) Fold in cranberries until combined. In a small bowl (same bowl that cranberries were in), whisk together heavy cream and eggs. Pour over flour mixture and gently stir until the dough begins to come together. Turn dough out onto a lightly floured surface and knead 6 or 7 times. Pat dough into a disk/rectangle that is about 1 inch in thickness. Cut scones in 2x2inch rectangles or use a 2 inch biscuit cutter and cut dough into rounds. Place scones about 2 to 3 inches apart on parchment lined baking sheets. Bake in preheated oven for about 15 to 18 minutes until golden brown. Remove from oven and transfer to wire rack and let cool completely before icing. In a medium bowl, whisk together powdered sugar, orange zest and orange juice. Spoon icing over cooled scones. Store in airtight container. Makes 12. |
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