Cranberry Orange Scones

• 3 cups Flour
• 2/3 cups Sugar
• 1 Tablespoon Baking Powder
• 2 teaspoons Orange Zest
• 3/4 teaspoons Salt
• 1/3 cups Dried Cranberries, Roughly Chopped
• 1 stick Cold, Unsalted Butter, Cut Into 1/2 Inch Cubes
• 1/2 teaspoons Vanilla Bean Paste Or Extract
• 1 cup Heavy Cream, Plus More, As Needed
• FOR THE GLAZE:
• 1 cup Powdered Sugar
• 3 Tablespoons Fresh Orange Juice, Plus More As Needed
• 1 Tablespoon Unsalted Butter, melted
• 1/4 teaspoons Vanilla Extract
• 1 pinch Salt

1. Preheat oven to 400u0b0F. Line a large baking sheet with parchment paper or a silpat. In a food processor or large bowl, combine the flour, sugar, baking powder, zest and salt. Stir in the cranberries. Add butter and vanilla, and pulse in the food processor or cut with two knives (or a pastry cutter) by hand until the mixture resembles coarse crumbs. Incorporate the heavy cream a few tablespoons at a time. I prefer a smooth, but slightly tackier dough than traditional for a scone, which results in a more tender and moist finished product.
2. Turn out the dough onto a lightly floured surface. Form into a ball and flatten into an 8-inch round. Do not overwork the dough. Slice into 8 wedges. Transfer to the prepared baking sheet and lightly brush with cream. Bake in the upper third of the oven for 16-20 minutes or until lightly browned. Allow to cool for 5 minutes, transfer to a wire rack and cool completely.
3. For the glaze, combine powdered sugar, orange juice, butter, vanilla and salt in a medium bowl. Whisk in just enough juice to reach desired consistency. Drizzle cooled scones with the glaze and allow to set before serving. Enjoy.

flour, sugar, baking powder, orange zest, salt, cranberries, butter, vanilla bean paste, heavy cream, powdered sugar, orange juice, unsalted butter, ubc, salt

Taken from tastykitchen.com/recipes/breads/cranberry-orange-scones-12/ (may not work)