1 1/2cupscranberriesfresh or frozen (3/4 cup dried)
1/4cuporange juicefresh squeezed
1 1/4cuppowdered sugarsifted
Grate 1 stick of COLD butter using a cheese grater, and place it in the refrigerator or freezer while you gather the rest of your ingredients and preheat the oven. As soon as you're ready to add the grated butter to the dry ingredients, pull it out of the freezer.
Combine flour, sugar, baking powder, salt and baking soda in a large bowl. Add orange zest.
Pull the grated butter out of the refrigerator or freezer. Mash grated butter into flour mixture with pastry cutter or fork until it resembles coarse crumbs.
Fold in cranberries.
Beat egg and milk with a fork in a small bowl. Stir into flour/cranberry mixture.
Gently turn out dough on a floured surface and press into a 10″ round disc with your hands or a rolling pin. You don’t need to knead or work the dough. The less you handle the dough, the better. Flour your hands or rolling pin if you need to since it is a sticky dough.
Slice into 8 triangles.
Bake at 400 degrees for 20-25 minutes on parchment lined (or greased) baking sheet.
Cool 5 minutes before drizzling with orange glaze.
For the glaze: Combine ingredients and drizzle over scones. Glaze will soak into warm scones.
The key to a perfect scones recipe is all in the butter. Grate your COLD butter with a cheese grater and add it to your flour mixture.