Mini Cranberry Orange Scones

Preheat oven to 400°F and line a baking sheet with a silicone mat or parchment paper.

Whisk together flour, sugar, baking soda, salt, cinnamon, and orange zest in a large bowl. Dice butter into 1/2-inch pieces; sprinkle over flour mixture and use a pastry cutter (or your hands) to cut in evenly until mixture resembles coarse meal.

Add cranberries into flour mixture and stir. Whisk together buttermilk and egg in a small bowl; add to flour mixture and fold in just until incorporated.

Place the dough onto the prepared baking sheet. Lightly flour the top of the dough so the rolling pin doesn’t stick to it. Then, using the rolling pin, roll dough into an 8-by-10-inch rectangle. Score into 12 squares with floured bench scraper; score each square across the diagonal to create 24 triangles.

Bake 16 to 17 minutes or until golden. Cool on baking sheet for a couple minutes, then carefully transfer to wire rack to cool before slicing into wedges.

To prepare glaze, whisk together powdered sugar, orange zest, and juice in a small bowl. Spread the glaze over the top of scones. Let set before serving. Store leftovers in an airtight container at room temperature up to 2 days.

Recipe from Tutti Dolci.