Steps
- Mix 2 cups of all-purpose flour, ½ cup of granulated sugar, 2½ teaspoons of baking powder, ½ teaspoon of salt, and 2 teaspoons of orange zest.
- Grate ½ cup of frozen unsalted butter into the flour. Rub in until pea-sized crumbs form; refrigerate while mixing the liquids.
- Whisk ½ cup of cold heavy cream, 1 large egg, and 1 teaspoon of vanilla extract. Gently stir into the crumbs with 1 heaping cup of frozen cranberries.
- Gather on a floured surface, adding a little flour if sticky or cream if dry. Pat into an 8in / 20cm circle, cut into 8 wedges, and refrigerate for at least 15 minutes.
- Meanwhile, preheat the oven to 400°F / 205°C. Place the chilled wedges 2-3in / 5-8cm apart on a parchment-lined baking sheet.
- Bake for 22-25 minutes, until golden at the edges and lightly browned on top. Cool briefly.
- Whisk 1 cup of icing sugar with 2 tablespoons of fresh orange juice. Adjust with a little juice or icing sugar to a drizzling consistency; drizzle over the scones.