Cranberry Orange Scones

Preheat oven to 400°F.

In a large mixing bowl, combine 2 cups flour, baking powder, baking soda, sea salt and sugar. Mix on the lowest speed setting until all ingredients are incorporated. With a microplane or small grater, zest the orange into the dry ingredients. Mix on the lowest speed setting until orange zest is well distributed.

Add the cubes of cold butter to the flour mixture. Mix on the lowest speed setting until pea-sized balls begin to form, about 4-6 minutes.

In a small mixing bowl, combine egg and heavy whipping cream. Beat until well incorporated. With the mixer on low speed, slowly pour the egg and cream mixture into the flour and butter mixture. Mix until just blended. The dough should look lumpy and be sticky.

In a small bowl, add cranberries and 1 tablespoon of flour. Coat cranberries with flour and then sift off the excess. Cranberries can either be added into the dough by using the mixer, or by hand. Mix until the cranberries are well distributed.

Turn the dough out onto a lightly floured surface and knead it into a ball. Flour your hands and/or a rolling pin and roll/press the dough until it is 1 to 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured surface so it doesn’t stick.

Flour a 2-3″ cutter and cut out desired shapes of the dough. Place the scones on a baking pan lined with parchment paper or a SilPat. Collect the scraps neatly, roll them out, and cut more scones.

Beat together the egg and water to make an egg wash. Brush the tops of the scones with the egg wash, and sprinkle with sugar. Bake for 15 to 20 minutes, until the tops are golden brown and the insides are fully baked. Smaller scones (1″ to 1 1/2″ in diameter) will cook quickly and will typically finish in 10-13 minutes. The scones will be firm to the touch. Allow the scones to cool for 10-15 minutes.

Whisk together the glaze ingredients and drizzle over the scones.