Christmas Breakfast Scone Recipe - Cranberry Orange

In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt and orange zest together. Cut the butter into the flour using a pastry blender, 2 knives, or your fingertips. The mixture should look like coarse crumbs. Gently fold in the cranberries. Whisk the vanilla, orange juice, and milk together then gradually add it to the flour mixture. Stir just until the dough comes together. You may not need all the orange juice mixture. Add a little at a time until the dough is moist but not too wet. Do not over mix the dough or the scones will be tough.

Transfer the dough to a lightly floured surface and gently knead four or five times. Pat the dough into a 7-inch round circle. Cut the circle in half, then cut each half into four triangle shaped wedges. Arrange the scones 2 inches apart on a baking sheet lined with parchment paper. Place the scones in the freezer for 30 minutes.

Position the oven rack to the center of the oven and heat to 400°F. Brush the tops of the scones with milk and sprinkle with coarse sugar. Bake for 15 to 20 minutes or until golden brown. Transfer to a wire rack to cool and drizzle with glaze.

Combine all the ingredients for the glaze in a small bowl and whisk until smooth.

You can refrigerate the dough overnight then simply shape the scones and bake them the next day.

You can keep leftover scones for up to 2 days in the refrigerator.

Unglazed scones can be frozen for up to three months. Thaw in the refrigerator overnight then reheat and glaze before serving.