Cranberry-Orange Scones

Ingredients

• 1 tablespoon double-acting baking powder 
• 0.3 cup confectioners' sugar 
• 0.5 cup cranberries dried
• 2 cups flour all-purpose
• 1 cup heavy cream 
• 3 tablespoons brown sugar light packed
• 1 teaspoon orange juice 
• 1  orange zest grated
• 0.5 teaspoon salt 
• 5 tablespoons butter unsalted cold cut into pieces

Equipment

• food processor
• bowl
• baking sheet
• oven
• knife
• wire rack
• plastic wrap
• baking pan

Directions

1. Make scones: Preheat oven to 425F. Line 2large baking sheets with parchment.
2. Place sugar and zest in a food processor; pulse 2or 3times to combine.
3. Add flour, baking powder and salt; pulse to combine. Scatter butter pieces over flour mixture and pulse until butter is incorporated with a few larger pieces remaining.
4. Add cranberries and pulse once or twice, just to mix.
5. Transfer flour mixture to a large bowl.
6. Pour cream on top and stir with a fork until just combined; do not overmix. Line an 8-inch round baking pan with plastic wrap. Press dough into pan to form an even layer. Turn out dough onto a lightly floured countertop, carefully peel off plastic wrap and cut dough into 12even wedges with a sharp knife.
7. Place scones on baking sheets.
8. Bake until light golden, 12to 15minutes. Cool scones on a wire rack.
9. Make glaze: Stir sugar and juice in a small bowl with a fork.
10. Add more sugar to thicken or juice to thin if necessary.
11. Drizzle glaze over scones and let stand 10minutes to set.