½cupunsalted butter, cold and cut into ½-inch cubes
¾cupto 1 cup heavy cream
1-2tablespoonsSimply Orange juice
½cupconfectioners’ sugar, sifted
Preheat oven to 400° F. Line a baking sheet with parchment paper and set aside.
In a food processor, whisk together (or pulse a couple times) flour, sugar, baking powder and salt. Add the cubed butter to the dry ingredients and pulse until a crumbly mixture appears, about 30-60 seconds. The mixture should resemble dry, coarse sand. Transfer mixture to a large bowl and stir in cranberries and orange zest.
In a separate bowl, whisk together heavy cream and Simply Orange juice. Slowly pour the cream mixture in to the flour mixture. Use a wooden spoon or spatula to stir until combined. If mixture is dry, add another tablespoon or two of heavy cream. Dough should be firm and slightly sticky. Avoid overworking it with your hands so it remains cold.
Put some flour on your work surface and place dough on top. Add some flour onto the top of the dough, and then pat it out into a disk about 8-9 inches in diameter and 1-inch thick. Use a 3-inch round cookie cutter to cut circular scones. Reform the dough scraps and cut again until you have 10 scones.
Place scones on baking sheet about 2 inches apart. As an option, you can brush the scones with a tablespoon of heavy cream and sprinkle with granulated sugar. Bake for 18-20 minutes. When scones are golden, remove from oven and let cool.
Prepare the glaze as the scones cool. Whisk together the confectioner's sugar and 1 tablespoon Simply Orange juice. Drizzle orange glaze over the scones and serve.
Simply Orange Juice 52oz 2pk can be purchased at Sam's Club.
Scones are best when eaten the day they are baked, however, they may be kept in an airtight container at room temperature for up to 3 days.
Can you freeze scones?
You can also individually wrap and freeze the scones for up to a month. Defrost and reheat in a 325° F oven until warm to the touch. Add glaze after defrosting.
Flour is drier at high altitudes. Add another tablespoon of heavy cream when combining with the orange juice. If dough is still dry when forming into a ball, add another tablespoon. Bake for 16 to 18 minutes at 425 F.