1cupheavy cream,plus 1 tablespoon for brushing the scones
1/2teaspoonpure vanilla extract
1/2teaspoonfresh orange juice
For the orange glaze:
2tablespoonsfresh orange juice
Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
In a large bowl, combine the flour, baking powder, and salt.
In a small bowl, combine the sugar and orange zest. Rub together you’re your fingers until fragrant. Add the sugar mixture to the dry ingredients and whisk until combined.
Using a pastry blender or your hands, quickly cut the cold butter into the flour mixture. Mix until mixture resembles coarse meal, with a few larger butter lumps.
In a small bowl, whisk together 1 cup heavy cream, vanilla, and orange juice. Pour the liquid ingredients over the flour mixture and stir with a spatula until dough begins to form. Don’t over mix. Gently fold in the dried cranberries
Transfer dough to a floured countertop and gently knead dough by hand just until it forms a ball. Don’t overwork the dough. Form scones by patting the dough into a 1-inch thick circle. Use a sharp knife to cut the scones into 8 triangles.
Transfer the scones to the prepared baking sheet and put in the freezer for 15 minutes. Freezing before baking will prevent them from spreading.
Preheat the oven to 400 degrees F.
Remove the scones from the freezer. Using a pastry brush, brush scones lightly with the additional heavy cream. Sprinkle with turbinado sugar. Bake scones for 15-20 minutes, or until scones are golden brown on the bottom and around the edges. Let the scones cool on the baking sheet for 5 minutes and then transfer to a wire cooling rack.
While the scones are cooling, make the orange glaze. In a small bowl, whisk the confectioners' sugar, 2 tablespoons orange juice, and zest together until smooth. Add another tablespoon of orange juice if the glaze is too thick. Drizzle glaze over the cooled scones.
The scones are best the day they are made, but you can keep them in an air-tight container for up to 2 days. Ours never last more than a day.