Cranberry Orange Scones

From A Sweetpea Chef

makes 12 scones

2 cups plus 1/4 cup all-purpose flour, plus more for kneading
1/4 cup packed brown sugar
1 tbsp. baking powder
1/4 tsp. kosher salt
1/4 cup unsalted butter, chilled and diced
1 cup dried cranberries
1 medium orange (for zest and 2 tbsp. freshly squeezed juice)
1/2 cup plain yogurt
2 eggs, separated
1 tbsp. milk
1/2 cup confectioner’s sugar

Directions

Preheat oven to 375 degrees.

Combine 2 cups flour, brown sugar, baking powder and kosher salt in a large mixing bowl. Add chilled butter and cut into flour mixture until butter resembles pea-sized pieces.

In a small bowl, combine dried cranberries, orange zest from 1 medium orange and 1/4 cup flour. Stir until cranberries are well coated with the flour, then add to flour and butter mixture and stir to combine.

In a separate large mixing bowl, beat together yogurt and egg until light and fluffy, about 3-5 minutes. Gradually add dry ingredients to wet ingredients. Once all ingredients are combined, knead dough on a lightly floured surface until dough is well-formed, about 1 minute.

Divide dough into two equal portions. Roll each portion into two 6-inch circles at about 3/4-inch thickness. Cut each circle into 6 equal pieces/wedges. Place wedges on 1-2 baking sheets lined with parchment paper, separated by about 1-2 inches.  Beat 1 egg with 1 tbsp. milk in small bowl and lightly brush over the tops of the scones right before placing into the oven.  Bake for 15-20 minutes, or until tops are golden brown. Remove from oven and cool scones on cooling rack. Drizzle with Sweet Orange Glaze (recipe below), if desired.

To make Sweet Orange Glaze, combine 1-2 tbsp. freshly squeezed orange juice with 1 cup confectioner’s sugar until smooth and runny. Add additional orange juice until mixture is loose enough to drizzle, if necessary. Drizzle over scones when they are completely cooled.