A buttery scone filled with plump-juicy cranberries and orange zest-drizzled in a citrus glaze.
Preheat oven to 400. Combine all dry ingredients in a large mixing bowl. Cut butter into flour mixture using a pastry cutter until butter is the size of a pea. Pour in heavy cream and orange juice. Stir gently with a fork until just incorporated. Do not over stir. Add in cranberries and orange zest. Move the dough around in the bowl until it begins to stick together. Place dough on a surface covered in parchment paper or lightly floured. Move the dough around shaping it into a large round disc about one inch thick. Cut dough into equal wedges with a knife. Place each wedge on a parchment paper-lined baking sheet. Bake for 20 minutes or until golden brown. Remove from oven and allow to cool completely. Meanwhile. Combine Powdered Sugar and orange juice for glaze. Drizzle glaze over each scone.