Ingredients
2 cups all-purpose white flour
1/2 teaspoon salt
1/2 teaspoon cream of tarter
4 teaspoons baking powder
2 Tablespoons sugar
zest of 1 orange
1 cup cranberries (fresh or frozen)
1/3 cup butter (melted)
1 large egg, and
enough cream to make 1 cup liquid in a cup measure
*the melted butter, egg and cream together equal 1 1/3 cups.
Icing:
1 1/2 Tablespoons orange juice
1/8 teaspoon vanilla
3/4 cup icing sugar
Preparation
Step 1
Heat oven to 425 degrees Fahrenheit
Butter 2 cast iron fry pans, or glass baking dish big enough for 12 scones, or put parchment paper on cookie sheet.
Step 2
To zest the orange, use the small size grater and just grate all the color off the orange. The grated color is the zest.
Step 3
Put the first 6 ingredients into a bowl and stir. Add the cranberries and stir lightly.
Step 4
Melt the butter (make sure it isn't too terribly hot). Break egg in a measuring cup, add enough cream until you have 1 cup liquid. ( Together, the melted butter, egg and cream equal 1 1/3 cups.)
Step 5
Pour the cream/egg mixture and butter into the dry mix. Stir just until mixed.
Step 6
Easy: Drop with spoon into buttered pan and bake for 17-20 minutes, Little more work: or sprinkle some flour on a pan, divide the dough and shape into 2 circles. Cut each circle into six pie shaped wedges. Place on prepared pan and bake for 17-20 minutes.
Step 7
Mix orange juice, vanilla and icing sugar to make thick glaze. To serve, drizzle with glaze.