Cranberry Orange Scones

Need a holiday breakfast idea? Try Cranberry Orange Scones that are packed with flavors of the season and that will be a hit with everyone at your table.

• 2 cups all purpose flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp kosher salt
• 1 tbsp orange zest
• 1/2 cup butter, frozen
• 1/2 cup buttermilk
• 1 tsp orange extract
• 1/2 cup sour cream (full fat works best)
• 1 egg
• 1 1/2 cup fresh or frozen cranberries
• 1 cup powdered sugar
• 2 tbsp orange juice

1. Preheat oven to 400 F.
2. In a large mixing bowl, combine flour, sugar, baking powder, soda, salt and orange zest.  
3. Use a cheese grater to grate the frozen butter into the flour mixture.  Mix gently with a fork to coat the butter with the flour mixture.
4. In a another small bowl mix buttermilk, orange extract, sour cream and egg.  Make a well in the center of the flour mixture and pour buttermilk mixture in.  Mix gently to incorporate.
5. Knead dough on a floured surface. Don't knead too much. The butter should still be cold. Gently fold in the cranberries with your hands.  Pat the dough into a circle about 6 inches in diameter.  Cut the dough into eight even wedges, but still keeping it in the circle shape.  Place the scones into a well seasoned skillet (a circle of parchment on the bottom works well too).  Bake for about 25-30 minutes, until dough is cooked and scones are golden.
6. While scones are baking, mix the powdered sugar and orange juice into a smooth glaze.  Once scones are baked, drizzle with orange glaze while they are still warm.