Delicious, simple-to-make orange scones with dried cranberries and chopped pecans
Whisk flour, sugar, baking powder, salt, and orange zest together in a large bowl. Grate the frozen butter using a box grater. Add it to the dry mixture and combine with two forks, your hands, or a pastry cutter. Combine until the butter forms pea-sized crumbs. Place the bowl in the freezer while you combine the wet ingredients.
Whisk the milk, egg, orange juice, and vanilla together in a bowl.
Pour the wet ingredients over the flour mixture, then add the cranberries (and chopped pecans, if using) and combine everything well. Mixture should be sticky but if too wet you can add a bit more flour.
Pour out onto a lightly floured surface and work with floured hands. You can knead briefly, turning over and pressing it until a ball.
Shape into an 8-10 inch disc and then cut into wedges witha sharp knife. (I cut mine fairly small because they do grow when they bake.) Place on a parchment covered baking pan and place in the refrigerator for 15 minutes.
Preheat oven to 400 degrees. Once scones have chilled in the refrigerator, brush the tops with the extra milk or cream and a sprinkle of sugar to add a nice crunch to the topping.
Place in oven and bake for 18-24 minutes. (My oven cooks hot so they are usually done around 18 minutes, but may take up to 22-24 for most ovens.) Check to see they are golden brown on top and around edges. Remove from oven and allow to cool for a few minutes as you maket he glaze.
combine the confectioners' sugar and orange juice with a whisk until smooth. if it is too thin, add more sugar, and if too thick add more juice.
Drizzle glaze over warm scones and serve! ENJOY!
Leftover scones will keep well in sealed container at room temperature for 2-3 days and in the refrigerator for up to a week.