Bakery-Style Cranberry Orange Scones

bakerbynature.com

Audrey West

subheading: For the Cranberry Orange Scones:

3 cups all-purpose flour

½ teaspoon salt

1 Tablespoon baking powder

⅓ cup granulated sugar

¼ cup light brown sugar, packed

1 Tablespoon orange zest, finely grated

½ teaspoon ground cinnamon

¼ teaspoon ground cardamom

½ cup (4 ounces) unsalted butter, VERY cold and cut into tiny pieces

1 large egg

¾ cup heavy cream

2 teaspoons vanilla extract

½ teaspoon orange extract (optional but highly recommended)

1 and ½ cups fresh or frozen cranberries, do not thaw

subheading: For the egg wash:

1 large egg, beaten

1 teaspoon water

2 Tablespoons sparkling sugar, optional

subheading: For the Glaze:

1 cups confectioners' sugar, sifted

2 tablespoons orange juice

1 teaspoon orange zest, finely grated

½ teaspoon vanilla extract

⅛ teaspoon salt, optional but recommended to cut the sweetness

Directions at bakerbynature.com

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