Scone Preparation

• Whisk flour, sugar, baking powder, salt, and orange zest together in a large bowl. Grate the frozen butter and add it to the flour mixture until the mixture resembles pea-sized crumbs.
• Whisk heavy cream, egg, and vanilla extract together in a small bowl. Drizzle over flour mixture, add cranberries, and mix until moistened.
• Pour onto the counter, work dough into a ball, and shape into an 8-inch disc. Cut into 8 wedges.
• Brush scones with remaining heavy cream and sprinkle with coarse sugar.
• Refrigerate for at least 15 minutes, then preheat the oven to 400°F (204°C).
• Arrange scones on a prepared baking sheet and bake for 22-25 minutes until golden brown.
• Whisk confectioners’ sugar and orange juice for the glaze and drizzle over scones.
• Store leftovers at room temperature for 2 days or in the refrigerator for 5 days.