Ingredients
Method
Prepare the Dry Mixture & Rub Butter
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, cardamom, and fresh orange zest, using your fingertips to rub the zest into the sugar to release the fragrant essential oils.
- Add the cold cubed butter. Using a pastry blender or clean fingertips, cut the butter into the flour until coarse pea-sized crumbs form with some flake-sized pieces remaining (cold butter pockets create the flaky layers).
Combine Wet Ingredients & Fold Cranberries
- In a liquid measuring cup, whisk together the cold heavy cream, egg, and vanilla extract until smooth.
- Pour the wet mixture into the dry flour-butter mixture. Toss in the chopped cranberries. Gently mix with a wooden spoon or rubber spatula just until a shaggy dough begins to form (do not overmix).
Shape, Slice & Bake
- Turn the shaggy dough onto a lightly floured surface. Gently press and bring the dough together into a cohesive round disk about 8 inches in diameter and 1 inch thick.
- Using a sharp bench scraper or chef's knife, slice the circle into 8 even triangular wedges. Arrange the scone wedges 2 inches apart on the prepared baking sheet.
- Brush the tops of each scone lightly with the 2 tablespoons of heavy cream and sprinkle with coarse turbinado sugar if desired.
- Bake at 400°F (200°C) for 18-20 minutes until the tops are golden brown and edges are delightfully craggy and crisp. Transfer to a wire cooling rack to cool for 10 minutes.
Glaze and Serve Warm
- In a small bowl, whisk together the powdered sugar, fresh orange juice, vanilla extract, and orange zest until a thick, glossy drizzling glaze forms.
- Drizzle the glaze generously over the warm scones. Allow the glaze to set for 5-10 minutes, then serve warm with hot tea or fresh coffee!