Cranberry-Orange Scones

Ingredients

• 2 cups unbleached all-purpose flour
• 0.5 cup cold, unsalted butter, cut into pieces
• 0.25 cup white sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 large orange, zested and juiced, divided
• 1 cup dried cranberries, or more to taste
• 1 cup buttermilk
• 1 cup powdered sugar, or more to taste

Steps

1. Heat the oven to 400 degrees F (200 degrees C).
2. Pulse flour, butter, white sugar, baking powder, salt and orange zest together in the food-processor bowl until the butter pieces are pea-sized or smaller.
3. With the processor running, slowly pour in buttermilk and 1/2 of the orange juice until the dough is sticky and all flour absorbed. Mix in dried cranberries until evenly distributed and reserve the remaining juice for the glaze.
4. On a lightly floured surface, gently roll the dough to about 1 inch thick. Cut 12 triangles with a knife, or use a biscuit cutter for circles, and transfer to a baking sheet.
5. Bake in the preheated oven to golden brown, about 15 minutes.
6. While they bake, mix the reserved orange juice with 1 cup powdered sugar for the glaze. Stir to the desired consistency, adding more powdered sugar if needed.
7. Take the scones out of the oven and let sit for 5 minutes to cool, then move to a plate and drizzle with orange glaze.