Ingredients:

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

Instructions:

  1. Preheat oven to 400°F (200°C). Combine granulated sugar and 1 tablespoon orange zest in a large bowl. Rub the zest into the sugar with your fingertips until aromatic. Whisk in the flour, baking powder, and salt.
  2. Using the coarse side of a box grater, grate the frozen butter directly into the flour mixture. Toss gently with a fork until coated. Stir in the dried cranberries.
  3. Whisk 240ml heavy cream, egg, and vanilla extract together. Pour into the flour mixture and fold gently until a shaggy dough forms. Do not overwork.
  4. Turn dough onto a floured surface, pat into a circle, and cut into 12 wedges. Place on a parchment-lined baking sheet and brush with the extra tablespoon of cream.
  5. Bake for 18 minutes or until golden brown. While cooling, whisk powdered sugar, orange juice, and remaining zest to create a glaze; drizzle over cooled scones.