Ashley | Baker By Nature

Instructions

 

For the Cranberry Orange Scones:

Preheat oven to 425°(F). Line a large baking sheet with parchment paper and set aside.

In a large bowl, combine flour, salt, baking powder, granulated sugar, brown sugar, orange zest, cinnamon, and cardamom, mix well to combine.

Cut the butter into small cubes then, using your fingers, two forks, or a pastry cutter, work it into the dough until it resembles a coarse meal. The chunks of butter should be about the size of peas. 

In a glass measuring cup whisk together the egg, cream, vanilla, and orange exact.

Pour the liquid mixture into the center of the flour mixture. Then add in the cranberries. Use a spatula to stir everything together until just moistened. Don't worry if the dough looks shaggy! 

Empty the loose dough out onto a clean, lightly floured work surface. Knead the dough a few times, then  shape it into an 8-inch disc. 

Cut the disc into 8 even wedges and carefully transfer them to the prepared sheet, placing them 2" apart.

Lightly brush each scone with the egg wash. Then sprinkle with sparkling sugar, if using. 

Bake for 18 to 20 minutes, or until light golden brown.

Allow scones to cool for 5 minutes, then drizzle with glaze (if using), and serve warm! 

For the egg wash:

In a small bowl whisk together the egg and water until well combined. 

For the Glaze:

In a small bowl combine the confectioners' sugar, orange juice, orange zest, and vanilla extract. Drizzle over scones.