Cranberry Orange Scones

Cranberry Scones 3 1/2 cups all-purpose flour (spoon & leveled), plus more for hands and work surface 3/4 cup granulated sugar 3 and 3/4 teaspoons baking powder 3/4 teaspoon salt 3 teaspoons orange zest 3/4 cup unsalted butter, frozen ¾ cup whole milk 2 large egg 2 teaspoon pure vanilla extract 2 heaping cup frozen or fresh cranberries* optional: 1 Tablespoon (15ml) heavy cream and coarse sugar 2 cup (120g) confectioners’ sugar The juice of 2 oranges 1. Whisk flour, sugar, baking powder, salt, and orange zest together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together. 2. Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the cranberries, then mix together until everything appears moistened. 3. Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into wedges. 4. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.) 5. Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes. 6. Meanwhile, preheat oven to 400°F (204°C). 7. Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).