Orange Cranberry Scones

2 1/2 cups all-purpose flour
1/3 cup sugar
1 Tablespoon baking powder
1/4 teaspoon salt
zest of an orange
1 stick frozen butter, grated
2 eggs
1/2 cup heavy whipping cream + some to brush on top
1/4 cup orange juice, plus up to 1/4 cup for glaze
3/4 cup dried cranberries (Craisins)
Sparkling sugar, optional

ORANGE GLAZE :
2 cups powdered sugar
1/4 cup orange juice

Preheat oven to 400°. Line a large baking sheet with parchment paper.

In a large bowl, stir together the flour, sugar, baking powder, salt, and grated orange zest. Grate butter directly into the flour mixture and stir to coat the butter pieces with the flour.

Add the dried cranberries and stir gently to combine. Make a well in the center and set aside.

In a medium bowl, whisk together the eggs, heavy cream, and orange juice. Pour the egg mixture into the flour mixture and stir just until moistened.

Turn dough out onto a generously floured surface and pull it together into a round disc, about 3/4 to 1-inch thick. Gently move the disk to the parchment paper lined cookie sheet and cut the disc into eight equal wedges. Brush tops of scones with one or 2 tablespoons of heavy cream and immediately sprinkle the top with the sparkling sugar. Bake 16 to 18 minutes.

Remove scones from the baking sheet and let cool. Whisk together the powdered sugar and orange juice, adding more or less sugar/juice to desired thickness. Then drizzle over the cranberry scones.

CONTACT INFORMATION:
Come Sit At My Table
PO Box 1041
Mt. Sterling, KY 40353

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