Ingredients:

  • 2 cups (250g) All-purpose flour
  • 1/3 cup (65g) Granulated sugar
  • 1 tbsp (12g) Baking powder
  • 1/2 tsp (3g) Salt
  • 1/2 cup (115g) Unsalted butter, frozen and grated
  • 1/2 cup (120g) Full-fat sour cream
  • 1 large (50g) Egg
  • 1 tsp (5ml) Vanilla extract
  • 2 tbsp (30ml) Freshly squeezed orange juice
  • 1 tbsp (6g) Fresh orange zest
  • 3/4 cup (110g) Dried cranberries
  • 1 cup (120g) Powdered sugar
  • 2 tbsp (30ml) Fresh orange juice
  • 1/2 tsp (1g) Orange zest
  • 1 egg
  • 1 tbsp (12g) Turbinado sugar

Instructions:

  1. Preheat your oven to 400°F (200°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the orange zest and dried cranberries.
  2. Using a box grater, grate the frozen butter directly into the dry ingredients. Use a pastry blender or your fingertips to work the butter in until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
  3. In a separate medium bowl, whisk together the sour cream, egg, vanilla, and orange juice. Pour the wet mixture into the dry ingredients and stir with a fork just until a shaggy dough forms.
  4. Turn the dough onto a floured surface and gently pat into a disc. Cut into 8 equal wedges.
  5. Place scones on a baking sheet lined with parchment paper. Brush the tops with beaten egg and sprinkle with turbinado sugar.
  6. Bake for 25 minutes or until golden brown. Let cool slightly.
  7. Whisk together powdered sugar, orange juice, and orange zest to create a glaze. Drizzle over the cooled scones.