Ingredients

INGREDIENTS:
2 cups all-purpose flour (240g)
⅓ cup granulated sugar (67g)
2 teaspoons baking powder
½ teaspoon table salt
6 tablespoons unsalted butter, very cold, cut into small cubes (85g)
1 cup cranberries, fresh or frozen (150g)
3 tablespoons orange zest
¾ cup heavy cream, very cold (180ml)
1 large egg
2 teaspoons vanilla extract
1 tablespoon heavy cream, very cold (15ml)
2 tablespoons sanding sugar (optional)
Orange Glaze:
¾ cup powdered sugar (90g)
2 teaspoons orange zest
2 to 4 tablespoons orange juice (30-60ml)

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, whisk flour, sugar, baking powder, and salt. Cut in butter until pea-sized pieces remain. Stir in cranberries and orange zest. In another bowl, whisk cream, egg, and vanilla. Combine with flour mixture until just mixed. Turn dough onto a floured surface, pat into a 6-inch disc, and cut into 6 wedges. Transfer to the baking sheet, brush with cream, and sprinkle with sanding sugar. Bake for 16-19 minutes until golden. For glaze, whisk powdered sugar, orange juice, and zest until smooth.
PREP TIME & NUTRITION:
Prep Time: 10 minutes, Cook Time: 16 minutes, Total Time: 26 minutes, Servings: 6 scones, Calories: 419, Net Carbs: 46g, Fats: 23g, Protein: 6g