# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon fine sea salt
→ Fruits & Flavorings
05 - 1/2 cup dried cranberries
06 - 1/3 cup candied orange peel, finely chopped
07 - Zest of 1 orange
→ Wet Ingredients
08 - 1/2 cup cold unsalted butter, cut into cubes
09 - 2/3 cup heavy cream, plus extra for brushing
10 - 1 large egg
11 - 1 teaspoon pure vanilla extract
→ Optional Glaze
12 - 1/2 cup powdered sugar
13 - 1 to 2 tablespoons fresh orange juice
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until evenly distributed.
03 - Add cold butter cubes to dry mixture. Using a pastry cutter or fingertips, rub butter into flour until texture resembles coarse crumbs.
04 - Stir in cranberries, candied orange peel, and orange zest, distributing evenly throughout mixture.
05 - In a separate bowl, whisk together heavy cream, egg, and vanilla extract until fully incorporated.
06 - Pour wet mixture over dry ingredients. Mix gently with a spatula or wooden spoon until just combined; avoid overworking the dough.
07 - Turn dough onto a lightly floured surface. Pat into a 1-inch thick disc. Cut into 8 wedges using a sharp knife.
08 - Arrange wedges on prepared baking sheet with space between each piece. Brush tops with additional heavy cream.
09 - Bake for 16 to 18 minutes until golden brown on top. Transfer to wire rack to cool completely.
10 - Whisk powdered sugar and orange juice until smooth consistency forms. Drizzle over cooled scones if desired.
