Ingredients:

  • 250g all-purpose flour
  • 50g granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon orange zest
  • 85g unsalted butter, frozen and grated
  • 100g dried cranberries
  • 120ml whole milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 60g powdered sugar
  • 2 tablespoons fresh orange juice

Instructions:

  1. Prep the oven. Preheat to 400°F (200°C) and line a tray with parchment. Note: A hot oven is vital for the steam lift.
  2. Infuse the sugar. Rub 1 tbsp orange zest into 50g granulated sugar with your fingertips until the sugar smells intensely like a citrus grove.
  3. Mix dry goods. Whisk the citrus sugar with 250g flour, 1 tbsp baking powder, and 1/2 tsp salt.
  4. Integrate the fat. Toss the 85g frozen grated butter into the flour. Use a fork to coat the butter bits until it looks like coarse meal.
  5. Add the fruit. Stir in the 100g dried cranberries.
  6. Whisk wet ingredients. In a separate jar, mix 120ml cold milk, 1 egg, and 1 tsp vanilla.
  7. Hydrate the dough. Pour the wet mix into the dry. Stir with a fork until just combined and no dry flour remains. Do not overwork it!
  8. Shape and slice. Turn the dough onto a floured surface. Pat into a 1 inch thick circle. Cut into 8 wedges.
  9. Bake the scones. Place on the tray and bake for 20 minutes until the tops are golden and the kitchen smells like buttery oranges.
  10. Glaze and serve. Whisk 60g powdered sugar with 2 tbsp orange juice. Drizzle over warm scones.