Cranberry-Orange Scones

Recipe View Preheat your oven to 400°F (200°C). (5 minutes)

Recipe View In a food processor, combine the flour, cold butter, sugar, baking powder, salt, and orange zest. Pulse until the mixture resembles coarse crumbs, with butter pieces no larger than pea-sized. (3 minutes)

Recipe View With the food processor running on low, slowly pour in the cold buttermilk and half of the fresh orange juice. Continue processing until the dough just comes together and is slightly sticky, ensuring all the flour is absorbed. Gently fold in the dried cranberries until evenly distributed throughout the dough. Reserve the remaining orange juice for the glaze. (2 minutes)

Recipe View Turn the dough out onto a lightly floured surface. Gently pat or roll it to a thickness of about 1 inch. Using a sharp knife, cut the dough into 12 triangular wedges. Alternatively, use a biscuit cutter to create circular scones. Transfer the scones to a baking sheet lined with parchment paper. (5 minutes)

Recipe View Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. (20 minutes)

Recipe View While the scones are baking, prepare the orange glaze. In a small bowl, whisk together the reserved orange juice and 1 cup of powdered sugar until smooth and creamy. Adjust the consistency by adding more powdered sugar if needed to achieve your desired thickness. (2 minutes)

Recipe View Once the scones are baked, remove them from the oven and let them cool on the baking sheet for 5 minutes. Transfer the scones to a wire rack and drizzle generously with the freshly made orange glaze. Allow the glaze to set before serving. (5 minutes)