2 C flour
1 T baking powder
1/2 t salt
2 T sugar
5 T butter (cold & cut in chunks)
1 C milk
1 C cranberries
1 orange, crushed into pulpy pieces
2 T lemon juice
2 C icing sugar
Zest of one orange
1 T butter
Preheat oven to 400 degrees F.
Sift together flour, baking powder, salt, and sugar. Cut in the butter with a two forks. Make a well in the center and pour in the milk. Fold to incorporate wet and dry ingredients. Fold in the cranberries. Do not overwork the dough
Press dough into two equal-sized circles about 1 1/4" thick on a lightly-floured surface. Cut each circle into 8 pie-shaped pieces. Place the scones on silpat on cookie sheet. Bake for 15 to 20 minutes or until light brown.
Mix the orange, lemon juice and confectioners sugar together in a microwave safe bowl. Stir until the sugar dissolves. Add the zest and butter. Microwave for 30 seconds or until butter melts. Stir until smooth and spread glaze over the top of the scones.
** The original recipe called for heavy cream instead of milk. It also called for 1/2 C of orange or lemon juice in the glaze. I planned to squeeze my orange by hand, but the pulp started pretty much falling out of the thing! I figured I'd go with it and tore it all into small pulpy pieces. It made for a tasty glaze, I think - but we are people who like our juice pulpy and our sauces chunky! The original recipe also called for cutting fewer large pieces of dough, but I wanted little snacky scones, so I made them half the size.
The colouring is a little off in this picture, but they look and taste great!
Thanks, Laura! :)