Ingredients: – 2 cups all-purpose flour – 6 tablespoons granulated sugar – 2 1/2 teaspoons baking powder – 1/2 teaspoon salt – 1/2 cup unsalted butter, FROZEN – 1/3 cup sour cream (light, regular, or substitute Plain Greek Yogurt)
– 1/3 cup heavy whipping cream – 1 large egg – 1 teaspoon vanilla extract – Zest of 1 orange – 1 cup fresh cranberries, halved For the glaze: – 2/3 cup powdered sugar – 1 tablespoon freshly squeezed orange juice
Instructions: 1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set it aside.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Grate the frozen butter into the bowl with the dry ingredients. Use a pastry blender or fork to combine the flour and butter until it resembles coarse meal.
In a small bowl, combine the sour cream, heavy cream, egg, vanilla extract, and orange zest. Pour this mixture over the flour mixture and gently stir to combine, just until everything is moistened.
Fold in the halved cranberries. Flour or grease your hands and gently work the dough together.
Pour the dough onto a floured surface and press it (or gently roll it with a rolling pin) into a circle about 1 inch thick.
Cut the dough into 8 wedges. Place the scones on the prepared baking sheet and brush the tops with a little heavy cream. Bake for 15-18 minutes, until golden.
Remove the scones from the hot baking sheet and allow them to cool for at least 10 minutes before drizzling the glaze on top.