Cranberry Orange Scones Recipe Baked Crispy

Instructions:

1. Grate the butter. Use a box grater to shred the 1/2 cup frozen butter into small curls.
2. Infuse the sugar. Combine the granulated sugar and 1 tablespoon zest in a large bowl. Rub them together with your fingers until the sugar is fragrant and orange.
3. Whisk the dry. Stir in the flour, baking powder, and salt until well combined.
4. Incorporate the fat. Toss the frozen butter curls into the flour mixture. Use a fork to coat the butter until it looks like coarse crumbs.
5. Prepare the liquid. In a separate small jug, whisk the cold buttermilk, egg, and vanilla.
6. Form the dough. Pour the wet ingredients into the dry. Stir with a spatula until a shaggy dough just begins to form. Don't overdo it.
7. Fold in fruit. Gently fold in the dried cranberries.
8. Shape and chill. Turn the dough onto a floured surface and pat into a 7 inch circle. Cut into 8 wedges. Freeze for 15 minutes before placing in the oven to ensure maximum height.
9. Oven cook the scones. Place on a parchment lined sheet and cook for 18 minutes at 400°F until the tops are golden brown and firm to the touch.
10. Glaze and serve. Whisk the powdered sugar, orange juice, and remaining zest. Drizzle over the cooled scones until they are well coated and glistening.