CRANBERRY ORANGE SCONES
INGREDIENTS:
For the scones:
1 cup heavy cream
8 tablespoons butter
2 cups all-purpose flour
6 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
zest of 1 orange
1 ¼ cups chopped fresh cranberries
For the glaze:
2 cups powdered sugar
1 tablespoon milk or half and half
3 tablespoons fresh orange juice,
DIRECTIONS:
For the scones:
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper (you’ll need 2 sheet pans for smaller scones). Set an oven rack on the middle level of the oven.
Measure 1 cup heavy cream and place in the freezer while proceeding with the recipe. (You want the cream to be in the freezer for about 10 minutes.) Place butter in a microwave-safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to microwave for 10-second intervals till melted. Set aside to cool a bit while prepping other ingredients.
Whisk flour, baking powder, sugar, zest and salt in a medium-size bowl. Add the chopped cranberries (see the note above in the post on chopping cranberries) and stir to combine.
After heavy cream has been chilled in the freezer for 10-15 minutes, combine it with the melted butter. Stir with a fork until butter forms …
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