Cranberry Orange Scones

• You can mix these by hand (using a pastry blender) or with a hand or stand mixer. I use my stand mixer fitted with the flat (paddle) beater. Preheat oven to 400 degrees F.
• In mixing bowl, combine: flour, sugar, baking powder, baking soda, salt and ginger. Stir to combine.
• Add cold butter chunks and “cut” into the flour mixture. (Mix on a low speed until the butter breaks down and the flour mixture looks “sandy” in texture and there are a few small, pea-sized, butter chunks remaining.)
• Combine in a liquid measuring cup: 1 tablespoon orange zest, 1/4 cup orange juice and milk.
• With mixer running pour milk mixture evenly over the dry ingredients. Mix part-way. Add the dried cranberries.
• Mix until all the flour is mixed in, but the mixture is still shaggy/lumpy in texture. (Avoid the urge to add extra liquid – if the mixture holds together when pressed in your hand – you’re good!)
• Scrape the dough out onto a lightly floured surface. Knead, by folding dough about 6 times – just until the shaggy mass becomes more cohesive. Pat with your hands or roll dough into a 9-inch circle. (if at any point the dough seems to get too warm/sticky – pop it in the refrigerator for about 15 minutes.)
• Cut 12 wedges and place spaced apart on an ungreased baking sheet.
• If desired, brush unbaked scones with heavy cream and sprinkle with sparkling sugar.
• Bake for about 15-minutes or until edges are golden brown and centers set. (You can lightly press the center and it shouldn’t be squishy.)
• Remove from oven and let cool about 5 minutes on baking sheet – then remove to cooling rack.

Orange Glaze: Optional

• In a small bowl or chopper, mix together powdered sugar and orange juice until smooth. Drizzle over slightly warm scones.