Cranberry Almond Scones

Preheat oven to 375 degrees F.

Using the paddle attachment with an electric mixer on low speed, mix together flour, sugar, baking powder and salt. Add in butter and mix until mixture resembles coarse meal. Add in eggs, heavy cream, and almond extract until blended. Stir in dried cranberries.

Transfer dough to to a well-floured surface and roll out dough ½-inch thick. Using a 3-inch round cookie cutter, cut out pieces of dough and transfer to a nonstick baking sheet. Knead together any scrapes, roll out and cut out more until all dough is used.

Bake for 13-17 minutes until tops are slightly brown. Cool on a wire rack.

Combine confectioner’s sugar and orange juice until smooth. Drizzle over scones.

Tips:
Use really cold butter.
Cut butter into small cubes.
Make sure dough is rolled out on a well-floured surface and continue to add flour to the surface as well as the rolling pin, hands and cutter.
Add almond slivers on top before glaze is set.