Cranberry Orange Cream Scones

Ingredients

• 1 small orange
• 1.25 cups all-purpose flour
• 3/4 cup powdered sugar, divided
• 2 tsp baking powder
• 1/2 tsp salt
• 1/3 cup dried cranberries
• 1 cup heavy whipping cream
• 1/2 tsp vanilla extract

Directions

1. Set your oven to 400ºF. Remove the zest from the orange with a zester or the fine side of a cheese grater, then juice the orange into a small bowl. Keep both the zest and the juice nearby.
2. In a large bowl, combine 1/4 cup of powdered sugar with the flour, then stir in the baking powder, salt, and dried cranberries.
3. Mix 1/2 tsp of orange zest and the vanilla extract into the heavy whipping cream. Add the cream mixture to the dry ingredients, and stir until everything comes together into a sticky ball of dough.
4. Scatter plenty of flour over a clean work surface, then scrape the dough out of the bowl onto the flour. Separate it into 3 pieces, and pat each piece into a disc about 3-inches wide and about 1/2-inch thick. Cut each disc into 6 wedges.
5. Move the cut scones to a parchment-lined baking sheet. Bake for 15 minutes, until the edges are just beginning to take on a light golden brown color. Let the scones cool completely after they come out of the oven.
6. While the scones bake or cool, make the glaze. Mix the remaining powdered sugar, 1/2 cup, with 1 Tbsp orange juice, or just enough to create a thick glaze, and add another pinch of orange zest.
7. Once the scones are completely cool, drizzle the orange glaze over the tops and serve.