Tangerine Cranberry Scones

Servings: 8
Prep Time: 20 min
Cook Time: 15-20 min
Difficulty: Medium

Ingredients for the scones:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ cup granulated sugar
• 1 teaspoon kosher salt
• 4 tablespoons (1/2 stick) cold salted butter, cubed
• 1 tablespoon grated tangerine zest
• 1 cup chopped dried cranberries
• ¾ cup plus 4 tablespoons heavy cream

Ingredients for the glaze:

• 1 cup powdered sugar
• 1 teaspoon grated tangerine zest
• 1 tablespoon tangerine juice
• 3 drops Tangerine essential oil

Instructions for the scones:

1. Preheat oven to 220°C. Line baking sheet with parchment paper. In a large glass bowl, whisk together flour, baking powder, granulated sugar, and salt. Cut the butter into the mixture using a pastry cutter or fingers until the mixture resembles coarse sand. Add the tangerine zest and dried cranberries.
2. Make a well in the center of the dry mixture and add ¾ cup of the heavy cream. Mix the dough together. It should have a slightly dry texture, but not crumbly. Add an additional 1-2 tablespoons of heavy cream if the dough seems too dry.
3. Transfer the dough to a lightly floured surface and knead it for 1 minute. Form the dough into a round 1-inch thick, and use a knife or a pizza cutter to cut the round into 8 equal wedges. Arrange the wedges in a round, but about 1 inch apart, on the baking sheet. Brush the wedges with 4 tablespoons heavy cream and bake for 15 to 20 minutes, until the scones are golden and the edges are lightly toasted.

Instructions for the glaze:

1. In a glass bowl, whisk together the powdered sugar, tangerine zest, orange juice, and tangerine essential oil. Drizzle the glaze on top of the warm scones. Serve warm!