INSTRUCTIONS
Line a baking sheet with parchment paper or a silicone baking mat.
Finely grate the zest of 1 medium orange into a large bowl. Add 1/4 cup granulated sugar and rub the zest into the sugar with your fingers until fragrant. Add 2 cups all-purpose flour and 2 1/2 teaspoons baking powder, and whisk to combine.
Grate 1 stick cold unsalted butter on the large holes of a box grater directly into the flour mixture. Toss with your hands to incorporate the butter into the flour, breaking up any large flakes of butter. Add 3/4 cup dried cranberries and toss again with your hands to combine, breaking up any cranberries that are stuck together.
Measure out 1 cup cold heavy cream in a liquid measuring cup, add 1 teaspoon kosher salt, and whisk until the salt is dissolved. Drizzle over the flour mixture and stir with a flexible spatula until the cream is absorbed. Knead the dough in the bowl with your hands just until big clumps form and all the loose flour is incorporated (be careful not to overwork it). Gather into a ball and place on a work surface lightly dusted with flour. Knead a few times so the dough forms one cohesive mass.
Pat the dough into a 1-inch-thick-round about 7 inches wide; use a bench scraper to shape the dough as needed. Cut into 8 wedges with a pizza cutter or chef’s knife. Transfer the wedges to the baking sheet, spacing them evenly apart. Freeze while the oven heats, at least 15 minutes. (Alternatively, freeze the wedges on a plate and transfer them to the baking sheet for baking.) Arrange a rack in the middle of the oven and heat the oven to 400°F.
Bake until light golden brown, 20 to 25 minutes. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely, about 30 minutes.
Juice the zested orange into a small bowl until you have 1 tablespoon. Add 1/2 cup powdered sugar and whisk until smooth. Drizzle over the cooled scones in a zigzag pattern and let sit until the glaze hardens, about 15 minutes.
RECIPE NOTES
Mini scones: After cutting the scones into 8 triangles, cut each in half again before baking to form 16 mini scones, which are perfect for tea parties.
Make ahead: The scones can be cut and frozen unbaked. Freeze on the baking sheet until solid, then store in a freezer bag. Bake directly from frozen for about the same amount of time.
Storage: Baked scones can be stored in an airtight container at room temperature for up to 3 days. Rewarm in a 350ºF oven until heated through, about 5 minutes
