📋 Instructions

1. 1Heat the Oven — Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. A fully preheated oven gives the scones an immediate burst of lift.
2. 2Whisk the Dry Ingredients — In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until evenly combined. Break up any baking powder lumps with your fingers.
3. 3Rub in the Butter — Add the cold cubed butter and toss to coat, then rub it into the flour with your fingertips until the mixture looks like coarse sand with a few pea-sized butter pieces left. Those butter pieces create the flaky layers.
4. 4Add Zest and Cranberries — Stir in the orange zest and chopped cranberries until they are evenly distributed and coated in flour. Coating the fruit keeps it from sinking to the bottom.
5. 5Bring the Dough Together — Whisk the egg into the cold cream, then pour it into the flour mixture and stir with a fork just until a shaggy dough forms. Turn it out onto a lightly floured surface and pat it into a 7-inch round about 1 inch thick, without kneading.
6. 6Cut and Top the Scones — Cut the round into 8 wedges with a sharp knife and transfer them to the baking sheet, leaving 2 inches between each. Brush the tops with the remaining cream and sprinkle generously with sanding sugar.
7. 7Bake Until Golden — Bake for 18 to 22 minutes at 400°F (200°C), until the scones are golden brown on the edges and the tops feel firm when pressed. They are done when a toothpick inserted in the center comes out clean.
8. 8Cool and Glaze — Let the scones cool on the pan for 5 minutes, then transfer to a rack. Whisk the powdered sugar with 2 tablespoons of orange juice until smooth, adding more juice a teaspoon at a time until pourable, then drizzle over the barely warm scones.