Name: Small Batch Cranberry Orange Scones
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Ingredients: 1 cup all-purpose flour; 2 Tbsp granulated sugar; 1 tsp baking powder; ¼ tsp kosher salt; ⅛ tsp baking soda; 4 Tbsp cold salted butter; ¼ cup 1% milk; 1 egg yolk; 1 Tbsp orange juice; 1 Tbsp orange zest; ½ cup fresh cranberries; ½ cup sifted powdered sugar; 2 Tbsp heavy cream; 1 tsp orange juice

Directions

Heat the oven to 425°F and line a baking sheet with parchment.
Whisk the flour, sugar, baking powder, salt, and baking soda. Cut in the cold butter until the mixture looks like crumbs.
Whisk the milk, egg yolk, 1 tablespoon of orange juice, and zest. Stir it into the flour mixture just until the dough starts to come together, then fold in the cranberries.
On a floured surface, gently shape the dough into a 5-inch round about 1 inch thick and cut it into 4 wedges.
Bake for about 13 minutes, until golden. Let them sit on the pan for 5 minutes, then cool on a rack.
Whisk the powdered sugar, cream, and 1 teaspoon of orange juice and drizzle it over the cooled scones.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 4 scones; yolk counted as raw egg yolk (one large yolk 17 g), ½ cup fresh cranberries counted as raw cranberries. Brands and portions vary, so use it only as an approximation.

Small Batch Cranberry Orange Scones