Orange cranberry scones

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Topped with a citrus glaze, there's so much to love about these orange cranberry scones. Whether you make them into the classic triangle or any shape you like, a big pop of festive flavour awaits in every bite. Perfect for your next holiday brunch spread!

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Ingredients

2 cups all purpose flour, plus more for dusting work surface
1/2 teaspoon salt
1-2 tablespoons granulated sugar
1 tablespoon baking powder
Finely grated zest of one orange
6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2 inch pieces
1 cup cranberries, fresh or frozen
2 large eggs
1/3 cup whole milk or cream, plus more for brushing the tops of the scones
2/3 cup icing sugar
1-2 tablespoons orange or lemon juice

Directions

Preheat the oven to 375°F. Lightly grease a baking sheet or line it with parchment paper.
In a large bowl, whisk together the flour, salt, sugar, baking powder, and orange zest. Cut in the butter using a pastry cutter or by crumbling it into the dry ingredients with your fingers to make an uneven, pebbly mixture.
Add your cranberries (if using frozen berries, do not thaw before using) to this mixture and toss lightly to coat them in your dry ingredients.
In a separate bowl, lightly whisk together the eggs and milk/cream. Pour this mixture into the dry ingredients and mix gently with a rubber spatula or wooden spoon until everything is evenly moistened and comes together as a shaggy mass. Some cranberries may burst during this step - that’s ok!
Liberally flour your work surface and your hands. Turn the dough out onto your work surface. If your dough is not coming together, knead it gently for a few seconds on the work surface. Pat the dough into a 10" x 3" rectangle.
Cut the rectangle into fiv rectangles then cut each in half diagonally to make a total of ten triangular scones. Alternatively, you can pat the dough out into a large circle and then cut it into slices like a pie.
Place the scones on the prepared baking sheet, leaving at least 1" between them. Brush the tops of the scones with additional milk/cream.
Bake the scones for 20 to 23 minutes until lightly browned on top. Remove them from the oven and let them cool on a rack for 15 minutes.
To make glaze, mix together icing sugar and enough lemon or orange juice until it is the consistency of a loose honey. Drizzle on top of room temperature scones with a teaspoon or a piping bag. Serve immediately or store in an airtight container for up to four days.