Directions

• Step 1 Combine flour, sugar, baking powder, salt and orange zest in a bowl. Whisk to combine. Set aside.
• Step 2 Grate frozen butter on a box grater. Add the grated butter to the dry flour mixture and combine with your fingers (or two forks or a pastry cutter) until the butter is evenly distributed and the butter pieces are the size of peas. Refrigerate.
• Step 3 Whisk 1/2 C. heavy cream, the egg, and the vanilla extract together. Drizzle this wet mixture over the flour mixture. Add frozen cranberries. Mix this mixture together until everything is moistened. This mixture will be very crumbly at this point.
• Step 4 Dump the mixture onto a counter and (with well floured hands) work the mixture until you have a dough ball. You want to do this quickly so that the pea-sized butter pieces don’t melt too much. You can use more flour if the mixture is too moist. You can add 1 to 2 tablespoons of heavy cream if your mixture is too dry.My mixture was pretty dry and I added the extra cream. Press your dough ball into an 8-inch disk and cut into 8 wedges. You can make two disks and cut the two disks into 16 wedges for smaller scones. You could always cut the scones into the more traditional rounds like the ones in the “This Morning” video.
• Step 5 Put the scones on a parchment-lined baking sheet, spacing the scones about 2 or 3 inches apart. (If you have limited refrigerator space, place the scones on a plate at this point.)
• Step 6 Brush the top of the scones with (optional) heavy cream. Sprinkle the tops of the scones with (optional) coarse sugar for a little extra crunch.
• Step 7 Refrigerate for at least 15 minutes.
• Step 8 Preheat oven to 400 degrees F.
• Step 9 If you have not already done so, space scones about 2 or 3 inches apart on a parchment-lined baking sheet.
• Step 10 Bake scones for 22-25 minutes. You want the scones to be golden brown around the edges and very lightly-browned on the top.
• Step 11 While the scones are baking, make the glaze. Whisk orange juice and confectioners’ sugar together. You want a thick but pourable glaze. Add more confectioners’ sugar to thicken as necessary or more orange juice to thin.
• Step 12 When the scones are baked, remove them from the oven and let them cool completely before drizzling them with the orange glaze.
• Step 13 Serve plain, with jam and/or with clotted cream.