Orange Cranberry Scones

In baking class we made delicious cranberry scones with an orange icing glaze. I'm not normally a scone fan but these rose beautifully and we ate them piping hot. They could also be blueberry with a lemon glaze, yum!

Here's the recipe, from our "On Baking" textbook:

CRANBERRY SOUR CREAM SCONES, makes 24 scones
Unsalted butter (cold) - 14 oz.
Granulated sugar - 4 oz.
Buttermilk - 8 fl. oz.
Sour cream - 1 lb.
Salt - 1 Tbsp.
Vanilla extract - 1 Tbsp.
Orange zest - 1 orange
All-purpose flour - 2 lb.
Baking powder - 2 oz.
Ground cinnamon - 1 oz.
Cranberries (chopped coarse) - 14 oz.

GLAZE
Powdered sugar
Juice from 1-2 oranges

1. Chill a mixer bowl and paddle attachment in the freezer for at least 15 minutes before mixing.
2. Cut the butter into 1/4 inch cubes. Set aside in refrigerator.
3. Whisk together the sugar, buttermilk, sour cream, salt, vanilla, and orange zest in a bowl until smooth. Set aside in refrigerator.
4. Put the flour, baking powder, and cinnamon in the chilled mixer bowl. Place the butter on top. Mix on low speed using the paddle attachment until the mixture resembles course meal.
5. Add the buttermilk mixture to the dry ingredients and mix very briefly, until just combined. Mix in the cranberries until just combined.
6. Scale the dough into three uniform pieces. On a lightly floured surface, press each piece of dough into an 8-inch round.
7. Cut each disk of dough into eight wedges. Position the wedges of dough 2 inches apart on parchment-lined baking sheets. Bake at 375 degrees until lightly golden brown, approximately 20 to 25 minutes.
8. While scones are cooling, whisk powdered sugar with orange juice together and drizzle over scones. Eat immediately and enjoy :)!