Ingredients:

  • 420g all-purpose flour
  • 100g granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon kosher salt
  • 115g unsalted butter, frozen
  • 125g dried cranberries
  • 60g fresh cranberries, halved
  • 2 tablespoons orange zest
  • 240ml heavy cream, cold
  • 1 large egg
  • 120g powdered sugar
  • 3 tablespoons fresh orange juice
  • 0.5 teaspoon vanilla extract

Instructions:

  1. In a large mixing bowl, combine the granulated sugar and fresh orange zest. Rub the zest into the sugar using your fingertips until the sugar is fragrant and orange-tinted.
  2. Whisk the all-purpose flour, baking powder, and kosher salt into the citrus-sugar mixture until well combined.
  3. Using a box grater, grate the frozen butter directly into the flour mixture. Gently toss the butter 'scales' with a fork until every piece is coated in flour.
  4. Fold in the dried cranberries and halved fresh cranberries.
  5. In a separate vessel, whisk together the cold heavy cream and the egg. Pour the liquid into the center of the dry ingredients.
  6. Stir with a fork until a shaggy dough forms. Turn the dough out onto a lightly floured surface and pat into an 8-inch disk. Use a bench scraper to cut the disk into 8 equal wedges.
  7. Arrange wedges on a parchment-lined baking sheet and bake at 400°F (204°C) for 18 minutes until the edges are golden brown and the crust is crisp.
  8. Prepare the glaze by whisking powdered sugar, orange juice, and vanilla extract. Drizzle generously over the scones once they have cooled slightly.