Cranberry Orange Scones
 
Ingredients
  • 8 Tablespoons unsalted butter, cubed and cold
  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup heavy cream
  • 1 egg
  • 1 teaspoon vanilla extract
  • zest from 1 orange (about 1-2 Tablespoons)*
  • 1 cup frozen cranberries (not thawed)
Instructions
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Cube butter and return it to the fridge.
  3. Whisk the flour, sugar, baking powder, cinnamon, and salt together. Set aside.
  4. In a separate bowl, whisk the heavy cream, egg, vanilla extract, and orange zest together. Set aside.
  5. Cut the cold butter into the dry ingredients using a pastry cutter. The butter should be a little larger than english peas. Do not cut the butter in too much.
  6. Drizzle the wet ingredients over the flour and butter mixture. Stir until it is mostly moist. There will be some extra flour that you will have to work into the dough when you form the dough into a ball. If it's really floury, you can add another Tablespoon of cream to get it to stick together.
  7. Gently work the frozen cranberries in, being careful to not crush them.
  8. Work the dough into a ball and transfer to the baking sheet.
  9. Press the dough into a 8 inch disc.
  10. Cut into 8 equally sized wedges with a sharp knife.
  11. Do not separate the disc, keep it together for baking.
  12. Bake for 18-25 minutes or lightly golden brown.
  13. Let cool for 5 minutes.
Notes
*If you sort of like orange, put 1 Tablespoons. If you really love orange, put 2 Tablespoons!
Recipe by Birch Tree Baking at https://www.birchtreebaking.com/cranberry-orange-scones/