Makes 1 Dozen
For the Scones
3 1/4 cups all purpose flour
1/3 cup + 2 Tablespoons sugar, divided
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cold butter, cubed
1 cup whole milk
1 1/2 cups dried cranberries
2 1/2 teaspoons orange zest
For the Glaze
1/2 cup confectioner’s sugar
1/4 teaspoon orange zest
1/2 teaspoon lemon zest
1 tablespoon whole milk
2 teaspoons maple syrup
Preheat oven to 425 º F .
Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add butter and mix in with your hands until dough becomes coarse crumbs. Stir in milk until the dry ingredients are just moistened. Mix and fold in the cranberries and orange zest.
Turn dough onto a lightly-floured work surface and knead gently until dough is no longer sticky.
Divide dough in half and gently form each half into a 7 inch circle, about 1 inch thick. Using a sharp knife, cut each circle into six even triangular pieces. Separate and set aside.
Place the scones on the lined baking pan. Bake for 10-13 minutes or, until tops are lightly browned. Remove from the oven and set aside.
In a separate bowl mix together confectioner’s sugar, orange zest, teaspoon lemon zest, milk and maple syrup to make the glaze. When the scones are slightly cool, drizzle glaze over the top with a spoon or rubber spatula. Serve warm.
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