HOW TO MAKE IT :
- Preheat oven to 400F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large bowl, whisk together flour sugar, baking powder and salt.
- Using a pastry cutter, cut the butter into the flour mixture until only a handful of small, pea-sized pieces of butter remain.
- Add cranberries and orange zest and stir to combine, just until blueberries are coated with flour mixture.
- In a separate bowl, whisk together the cream, egg, and vanilla extract.
- Pour cream mixture into flour mixture and stir with a fork until just combined.
- Turn dough out onto a lightly floured surface and pat into a disc about 6 inches across.
- Use a large knife or bench scraper to cut into 6 wedges. Transfer to prepared baking sheet.
- Brush the tops of the scones with heavy cream. Sprinkle with sanding sugar if desired.
- Bake for 16 to 19 minutes or until golden brown and cooked through, rotating baking sheet halfway through.
- Serve warm or room temperature. Store leftovers in an airtight container. Best enjoyed the day they are baked.
Orange Glaze
- Whisk powdered sugar, orange juice and orange zest together in a small bowl until smooth. If it’s too thin, add additional powdered sugar one tablespoon at a time to thicken it. If it’s too thick, add additional orange juice one teaspoon at a time to thin it.
