Scone Instructions

• Preheat oven to 400 degrees and line a large baking sheet with parchment paper (or spray with baking spray).
• In a large bowl, mix granulated sugar and orange zest together.
• Next, add in flour, baking powder and salt. Mix until combined.
• Cut in cold butter with a pastry cutter (or using a stand mixer on low speed), until the dough resembles coarse crumbs (and the butter is about the size of peas). Set aside.
• Whisk egg, sour cream, heavy cream, orange juice, and almond extract together. Mix the wet ingredients with the dry ingredients, mixing until just combined.
• Add in the cranberries, and mix until combined.
• Turn the scone dough out onto a floured surface, and pat into a 1” thick circle. Cut the dough into 8 triangles with a sharp knife.
• Place the scones on your baking tray, spacing them evenly apart.
• Brush the tops of each scone with a little heavy cream, and bake for 16-18 minutes, or until the scones are golden brown on top.
• While the scones are cooling, whisk together melted butter, vanilla extract, orange juice, and orange zest together.
• Next, whisk in powdered sugar, beginning with 1 cup. If the glaze seems too thin, add in the remaining ½ cup powdered sugar.
• Pour the glaze over the scones.
• Enjoy!