• In a large mixing bowl combine the flour, granulated sugar, baking powder, salt, and orange zest. Add in the cold, cubed butter and use your hands or a pastry cutter to cut in the butter until pea sized amounts of butter remain.
  2 ½ cups (300g) all-purpose flour, ½ cup (99g) granulated sugar, 1 Tbsp baking powder, ½ tsp salt, 1 Tbsp orange zest, ½ cup (113g) cold unsalted butter
• Create a well in the center of the flour mixture. Add the buttermilk, orange juice, and egg. Use a spatula to gently combine until the dough is thick and sticky. Gently stir in the fresh or frozen cranberries (do not thaw), or dried cranberries.
  ½ cup (118ml) buttermilk, 1 Tbsp orange juice, 1 large egg, 1 cup (99g) fresh or frozen cranberries
• On a silicone mat or kitchen counter, gently knead the dough, until all the flour is incorporated.
• Add 1-2 additional tablespoons of flour if the dough is too sticky.
• Lamination (folding the dough to create flaky layers!): Fold the dough in half, press it down slightly, then turn the dough 90 degrees and fold in half again. Repeat this folding and turning process 4-5 times.
• Shape the dough into a 8-10 inch disc that is about 1.5 to 2 inches tall. Refrigerate the scone in a disc for 5-10 minutes.
• Use a knife or pizza cutter to cut the scones into 8 equal wedges.
• Place the scones 2-3 inches apart on a baking sheet that’s lined with a silicone mat or parchment paper.
• Freeze the scones for 30 minutes. The last 5 minutes, preheat the oven to 400º F.
• Brush the tops of the scones with egg wash (1 large egg + 1 Tbsp water), buttermilk or heavy cream. Add coarse sanding sugar if desired.
• Bake for 20-26 minutes or until the scones are lightly golden. Allow the scones to cool.

Glaze, optional

• Combine the powdered sugar and 2 Tbsp of orange juice. Add more orange juice as needed to achieve your desired consistency. Drizzle over the scones.
  1 cup (113g) powdered sugar, 2-3 Tbsp orange juice