# Components:
→ For the Scones
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 1/2 teaspoons baking powder
04 - 1/2 teaspoon salt
05 - 1 tablespoon finely grated orange zest
06 - 1/2 cup cold unsalted butter, cubed
07 - 1/2 cup heavy cream, plus more for brushing
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract
10 - 1 cup fresh or frozen cranberries, chopped if large
→ For the Glaze
11 - 3/4 cup powdered sugar, sifted
12 - 2-3 tablespoons fresh orange juice
# Directions:
01 - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
02 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and finely grated orange zest.
03 - Add the cold, cubed unsalted butter. Use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together the heavy cream, large egg, and pure vanilla extract.
05 - Pour the wet ingredients into the flour mixture and stir just until the ingredients are combined. Gently fold in the cranberries, being careful not to overmix the dough.
06 - Turn the dough out onto a lightly floured surface. Pat it into a circle approximately 7 inches in diameter and about 1 inch thick. Cut the circle into 8 equal wedges.
07 - Transfer the scone wedges to the prepared baking sheet, ensuring they are spaced apart. Brush the tops of the scones with a small amount of extra heavy cream.
08 - Bake for 16–18 minutes, or until the scones are golden brown and cooked through. Remove from the oven and let them cool on a wire rack.
09 - For the glaze, whisk together the sifted powdered sugar and fresh orange juice until a smooth, pourable consistency is achieved. Drizzle the glaze over the cooled scones.
