2 ½ cups all purpose flour (310 g), plus more for dusting
⅓ cup granulated sugar (65 g)
2 ½ teaspoons baking powder
8 tablespoons Private Selection® Salted French Butter, cubed and chilled
2 large eggs
½ cup heavy cream (120 mL), plus 2 tablespoons, cold
1 teaspoon vanilla extract
1 tablespoon orange zest
Egg Wash
1 large egg
1 tablespoon cream
Orange Drizzle
¾ cup powdered sugar (80 g)
1 orange, zested
2 tablespoons orange juice
How to Make It
1. Step
Rehydrate the cranberries by placing them in a small bowl and covering with boiling water. Let sit for at least 10 minutes, until plump, then drain and spread out on a paper towel to dry.
2. Step
In a large bowl, whisk together the flour, granulated sugar, and baking powder. Use a pastry cutter (or your fingers) to incorporate the Private Selection® Salted French Butter until the mixture resembles coarse crumbs. Gently fold in the cranberries.
3. Step
In a medium bowl or measuring cup, beat the eggs, then add the heavy cream, vanilla, and orange zest and whisk to combine.
4. Step
Pour the wet ingredients into the dry ingredients and gently fold with a spatula to combine; do not overmix.
5. Step
Place a sheet of parchment on your work surface and lightly dust with flour. Turn the dough out onto the floured parchment and pat into a circle about 7 inches in diameter. Lift the parchment paper onto a baking sheet and refrigerate the dough round uncovered for at least 20 minutes, up to 45 minutes.
6. Step
Preheat the oven to 400°F (200°C)
7. Step
Use a floured bench scraper to cut the dough round into 8 wedges. Separate the wedges and carefully space evenly on the baking sheet.
8. Step
Make the egg wash: In a small bowl, whisk together the egg and cream. Brush each scone generously with the egg wash.
9. Step
Bake the scones for about 20 minutes, until they are puffed and golden brown. Remove from the oven and let cool completely.
10. Step
Make the orange drizzle: In a medium bowl, whisk together the powdered sugar, orange zest, and orange juice until smooth. Either transfer to a piping bag and snip off the corner or use a spoon to drizzle the glaze back and forth over the scones.
