Cranberry Scones with an Orange Glaze

Emma and I drizzling the glaze over the warm scones... oh my.

Have you ever had something that you just can't get it out of your head? Maybe it was something crumbly, moist, tender, light, tart and drizzled with a sweet glaze warm out of the oven? I thought so. One of my favorite treats at Verrill Farm is their scones, specifically Cranberry Scones with an Orange Glaze. When I go there in the morning to do my grocery shopping, I can hardly resist them with a hot cup of coffee.

Cranberry Scones
with an orange glaze

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2 cups plus 1/4 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
12 tablespoons cold unsalted butter, diced
2 extra-large eggs, lightly beaten
1/2 cup cold heavy cream
1 cup dried cranberries
1/2 cup confectioners' sugar
4 teaspoons freshly squeezed orange juice

In a mixer, combine flour, sugar, baking powder and salt using the paddle attachment. Cut the cold butter into 1/2 inch pieces. Add the butter to the dry ingredients and mix on low until the butter is mixed in and is the size of peas. In a separate bowl, mix together eggs and whipping cream with a fork. Turn the mixer on low and slowly add the cream and egg mixture. Turn off the mixer once added. Fold in cranberries.

Put some flour on the counter. Turn the dough out onto the floured surface. Add some flour onto the top of the dough, then pat it out into a disk - about 8-9 inches in diameter. Cut the disk into 6 pieces like a pie.

Separate the pieces and put them on a silpat or parchment lined baking sheet. Bake at 400 degrees for 15-17 minutes.

To make the glaze, stir together orange juice, zest and powdered sugar.

There are endless possibilities of scones - if you have a stick and a half of butter, cream, flour and a couple of eggs, you can make scones. Just add some fruit, nuts, spices, chocolate or whatever you can come up with.