1 egg beaten with 1 Tbsp heavy cream/milk for egg wash
Coarse sugar for top
Glaze:
1 3/4cupspowdered sugar
pinchofsalt
juice of oneorange*
orangezest to sprinkle on top
Instructions
Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper.
In a food processor, combine dry ingredients. Add very cold butter (it should be in large pieces) and process until butter is well distributed and in pea sized amounts. Remove mixture to a large bowl.
Add the peel of one orange and chop until it's in small pieces. Add frozen cranberries and chop until cranberries are in small pieces.
Add cranberry mixture to flour mixture and fold together.
Mix together heavy cream, egg, and vanilla. Add to dry mixture and fold until the dough is wet and pretty cohesive.
Sprinkle flour on countertop and add dough. Work the dough until no crumbly pieces remain, but don't overmix.
Divide dough into two parts 1-in thick. Divide each part into 6 triangle slices. Place scones on prepared baking sheet (or two) and brush with prepared eggwash and sprinkle with coarse sugar.
Bake scones at 450 for 15-18 min until lightly golden (make sure the bottom is golden)
Broil the scones on high for 1-2 min until a beautiful golden brown.
For the glaze, simply whisk all ingredients together. Drizzle on scones and sprinkle the top with orange zest. Enjoy!
Notes
*for a creamier glaze, you could substitute heavy cream for the orange juice and use orange extract. Sprinkle the top with orange zest if desired.