Cranberry Orange Scones with Vanilla glaze

Ingredients

  •        2 cups (277g) all-purpose flour
  • 8 Tbsp granulated sugar, divided
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 8 Tbsp unsalted butter, frozen
  • 1/3 cup sour cream
  • 1/3 cup + 1 Tbsp heavy cream, divided
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 Tbsp orange zest
  • 1 (heaping) cup fresh cranberries, diced into halves

Glaze

  • 1 cup powdered sugar
  • 2 Tbsp heavy cream
  • 1 Tbsp milk
  • 1/2 tsp vanilla extract

Directions

  • Preheat oven to 400 degrees. In a mixing bowl whisk together flour, 6 Tbsp of the granulated sugar, baking powder, baking soda and salt for 20 seconds. Grate butter and add to dry mixture, then using a long pronged fork or pastry cutter, cut butter into flour until it resembles coarse meal. Make a well in center mixture.
  • In a small mixing bowl whisk together 1/3 cup of the sour cream, cream, egg, vanilla and orange zest until well blended. Pour sour cream mixture into well in dry mixture and using a rubber spatula fold mixture until it starts to come together in large clumps. In a small bowl toss cranberries with remaining 2 Tbsp granulated sugar then pour cranberry mixture into dough mixture. Gently knead mixture by hand (in bowl or on counter) about 5 times, or just until it comes together.
  • Dust a clean surface with flour and drop dough onto surface. Gently pat and shape into an 8-inch round. Cut into 8 wedges then transfer to a Silpat or parchment paper lined baking sheet. Brush tops with remaining 1 Tbsp cream. Bake in preheated oven until golden, about 16 – 18 minutes. Cool on a wire rack then drizzle with Vanilla Cream Glaze and allow glaze to set at room temperature. Store in an airtight container. Best served day prepared.

For the glaze:

  • In a mixing bowl whisk together all glaze ingredients until well blended.
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