Cranberry Orange Scones

These are a great Holiday flavored Scone. They're perfect for Breakfast or Afternoon Tea.

Here's what you'll need:
Preheat the oven to 400 degrees.
A Sheet Pan lined with Parchment Paper.

2 C Flour
1/2 C Granulated Sugar
3 tsp Baking Powder
1/2 tsp Salt
8 TBS Butter, Cold and Cubed
1/2 C Cranberries, Fresh or Frozen
3/4 - 1 C Heavy Cream.
1 TBS Orange Juice
1 TBS Orange Zest
2 TBS Butter, melted to brush the tops of the Scones just before baking.


Icing:
1 C Confectioner's Sugar
3 - 4 TBS Orange Juice
1 TBS Orange Zest


In a large Mixing Bowl:
Flour
Sugar
Baking Powder
Salt
Whisk well.

Cut in the Cold Butter with a Pastry Blender until it looks like Coarse Meal and Pea Sized pieces.
Add:
Cranberries
3/4 C Heavy Cream
Orange Juice
Orange Zest
Mix in with a Blending for and your hands.
Press the Dough together between the palms of your hands.
You may add a bit more Cream if it doesn't hold together well.

Place the Dough on a floured surface.
Press it into a large round disc, 1" thick.
Cut into 12 equal sized wedges.
Transfer to the Sheet Pan
Brush tops with melted Butter.

Bake 20 - 25 minutes.
Remove the pan to a rack to cool for 10 minutes.
Place the Rack over the Sheep Pan when you add the Icing.

Prepare the Icing

In a Mixing Bowl:
Sugar
Orange Juice
Zest
Whisk well.
Drizzle over the tops of each Scone.

Enjoy!
Peace in the Kitchen!