Zesty Orange and Tangy Cranberry Scones

Ingredients

• All-purpose flour (2 cups)
• Granulated sugar (1/3 cup)
• Baking powder (2 teaspoons)
• Salt (1/4 teaspoon)
• Unsalted butter, cold (1/2 cup, cubed)
• Orange zest (1 tablespoon)
• Dried cranberries (1/2 cup)
• Milk (1/2 cup)
• Freshly squeezed orange juice (1/4 cup)
• Vanilla extract (1 teaspoon)
• Powdered sugar (for dusting)

Instructions

1. Begin by preheating your oven to 400°F (200°C). Line a baking tray with parchment paper.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
3. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to break the butter into smaller pieces, until the mixture looks like coarse crumbs.
4. Mix in the orange zest and dried cranberries to the flour and butter mixture.
5. In a different bowl, combine milk, freshly squeezed orange juice, and vanilla extract. Stir until well combined.
6. Pour the liquid mixture into the dry ingredients. Stir gently until just combined, being careful not to overwork the dough.
7. On a lightly floured surface, transfer the dough and shape it into a 1-inch thick circle.
8. Cut the dough into 8 equal wedges or use a biscuit cutter for round scones. Arrange these on the prepared baking tray.
9. Bake for 18-20 minutes, or until the scones turn a lovely golden brown.
10. Remove the tray from the oven and allow the scones to cool on a wire rack.
11. Before serving, dust the scones with powdered sugar for an extra touch of sweetness.
12. Enjoy your homemade zesty orange and tangy cranberry scones!