Saturday morning is a great time for scones. Well, during fall, cranberries are plentiful, so we will use both dry and fresh. Now, we will pair the cranberries with some orange flavor: orange juice, orange zest, and orange liqueur. Then some orange frosting will put it over the edge. I hope you like it.
Dry ingredients (use some quality ingredients here, or the British will get on your case):
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 cup sugar
1/4 teaspoon salt
8 ounces butter at room temperature
1 cup heavy cream
2 tablespoons orange juice
2 teaspoons orange zest
1/2 cup dried cranberries
1/2 cup fresh cranberries
1 teaspoon orange liqueur
1 teaspoon orange zest
2 teaspoons orange juice
1/2 cup powdered sugar
Mix flour, baking powder, cinnamon and salt.
Cube butter and cut into flour.
Add sugar and mix until just incorporated.
Add cream, orange juice, orange zest, orange liqueur and mix with hands until dough comes together; knead 15 times until all flour is incorporated.
Preheat oven to 425.
Form dough into a 2-inch high circle and let dough rest for 20 minutes.
Cut into 10 to 12 triangles.
Place scones on parchment-lined baking sheet.
Bake for 16-20 minutes or until golden brown.
Let cool for 20 minutes.
Mix 2 teaspoons orange juice, powdered sugar and orange zest until smooth.
Drizzle over scones.