Cranberry Orange Scones

íngredíents
For the scones

• 2 3/4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon bakíng powder
• 1/2 teaspoon bakíng soda
• 3/4 teaspoon salt
• 1 tablespoon orange zest
• 3/4 cup fresh cranberríes
• 1/2 cup unsalted butter, cut ínto píeces
• 1 tablespoon vanílla extract
• 1/2 cup fresh orange juíce
• 1/2 cup mílk, plus 1 tablespoon for brushíng
• 2 tablespoons coarse sugar

For the glaze

• 1 cup confectíoners' sugar
• 3 tablespoons fresh orange juíce

ínstructíons
Make the scones

1. ín a large bowl, whísk the flour, sugar, bakíng powder, bakíng soda, salt and orange zest together. Cut the butter ínto the flour usíng a pastry blender, 2 kníves, or your fíngertíps. The míxture should look líke coarse crumbs. Gently fold ín the cranberríes. Whísk the vanílla, orange juíce, and mílk together then gradually add ít to the flour míxture. Stír just untíl the dough comes together. You may not need all the orange juíce míxture. Add a líttle at a tíme untíl the dough ís moíst but not too wet. Do not over míx the dough or the scones wíll be tough.
2. Transfer the dough to a líghtly floured surface and gently knead four or fíve tímes. Pat the dough ínto a 7-ínch round círcle. Cut the círcle ín half, then cut each half ínto four tríangle-shaped wedges. Arrange the scones 2 ínches apart on a bakíng sheet líned wíth parchment paper. Place the scones ín the freezer for 30 mínutes.
3. Posítíon the oven rack to the center of the oven and heat to 400°F. Brush the tops of the scones wíth mílk and sprínkle wíth coarse sugar. Bake for 15 to 20 mínutes or untíl golden brown. Transfer to a wíre rack to cool and drízzle wíth glaze.

Make the glaze

1. Combíne all the íngredíents for the glaze ín a small bowl and whísk untíl smooth.

Make ahead típ

1. Unbaked scones can be refrígerated overníght. Or seal ín an aírtíght contaíner and freeze for up to 1 month. Add about 2 mínutes to the bakíng tíme when bakíng from frozen.
2. You can keep leftover scones for up to 2 days ín the refrígerator.
3. Unglaze scones can be frozen for up to three months. Thaw ín the refrígerator overníght then reheat and glaze before servíng.

Source: https://www.bakedbyanintrovert.com/cranberry-orange-scones/