Orange Buttermilk Scones with Cranberry Jam

for the orange buttermilk scones:

Preheat the oven to 400°F and line a baking sheet with parchment paper.

In a small bowl, whisk together the buttermilk, orange juice and egg.

In a large bowl, whisk together the flour, brown sugar, baking powder, salt and orange zest. Using a pastry blender or your hands, mix in the cold butter until almost incorporated in the flour mixture, with only a few pea-sizes pieces of butter remaining.

Use a fork to mix the milk mixture into the flour mixture, just until combined. (The dough will be sticky, don’t worry, that’s normal!)

Place a sheet of parchment paper or a Silpat onto the kitchen counter and lightly flour it. Place the dough onto the floured surface, and, using heavily floured hands, pat the dough into an 8-inch circle.

In a small bowl, whisk together the cream and 2 tablespoons of orange zest for your glaze, and set aside.

Use a floured pastry scraper to cut the circle of dough into 8 wedges. Transfer the wedges onto the lined baking sheet, and brush with the cream-zest glaze.

Bake at 400°F for 18 minutes, rotating the baking sheet halfway through. Then remove the pan from the oven and let scones cool slightly before enjoying.

For the cranberry jam:

In a small saucepan over medium heat, whisk together the orange juice, sugar and spices. Bring the mixture to a boil, then simmer on low heat for 5-6 minutes. Add the fresh cranberries, and continue simmering on low heat for 10 minutes.

Remove from the heat, and use an immersion blender to blend the jam to your desired consistency. (If you prefer chunkier jam, blend the jam less than you would if you prefer smoother jam.)

Transfer the jam to a glass jar and refrigerate overnight.