ROBYN STONE'S CRANBERRY ORANGE SCONE RECIPE
2 cups all-purpose flour
1/2 cup sugar + more for topping
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) cold butter
1/2 cup fresh cranberries
3/4 - 1 cup heavy cream
1 tablespoon orange juice
1 tablespoon orange zest
1 cup confectioner's sugar
3-4 tablespoons orange juice
1 tablespoon orange zest
Preheat oven to 400º F.
Line a rimmed baking sheet pan with parchment paper or a nonstick baking sheet.
For the scones:
Whisk together flour, sugar, baking powder, and salt in a large bowl.
Add butter to the bowl and cut into the flour with a pastry blender
until the largest pieces of butter are about the size of a pea
and the flour mixture resembles coarse meal.
Stir in cranberries, 3/4 cup of heavy cream, orange juice, and orange zest.
Press dough together between the palms of your hands.
If it doesn't just hold together, add more heavy cream until is just holds together.
Pour dough onto a lightly floured countertop or a pastry board.
Pat dough into a large round disc, about an inch thick.
Cut dough into equal sized wedges and place onto prepared baking sheet pan.
Melt about 2 tablespoons butter and brush on top of dough.
Bake scones for 20-25 minutes or until they are just beginning to turn lightly brown.
Remove from the oven.
Whisk all of the glaze ingredients together in a medium sized bowl
until smooth and then drizzle on top of each scone after it has cooled for about five minutes.
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