- 2 1/2 cups all-purpose flour
- 3 Tablespoons sugar
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup butter cut into pieces
- 1/2 cup dried cranberries
- 2 eggs beaten
- 3/4 cup whipping cream
- 1 Tablespoon orange zest
- milk to brush top of scone
- sugar to sprinkle top of scone
- 3 Tablespoon icing sugar
- 1 Tablespoon orange juice
- 1/4 teaspoon orange zest (or to taste)
Preheat oven to 400°F.
Combine dry ingredients in a bowl and using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in cranberries and make a well in center. Set aside.
Combine eggs, whipping cream, and orange zest. Add egg mixture into well in flour mixture.
On a lightly floured surface, knead dough by folding and gently pressing dough for 10 to 12 strokes until nearly smooth. Pat or lightly roll dough into an 8-inch circle and cut into 8 wedges.
Place wedges 1-inch apart on an ungreased baking sheet. Brush with milk and sprinkle with additional sugar.
Bake for 10-12 minutes or until golden. Remove scones from baking sheet. Let slightly cool and top with icing.
Combine all ingredients in a bowl.
After scones are slightly cooled, place scones on a large plate and drizzle with icing.
Saturated Fat: 6g
Vitamin A: 305IU