Ingredients
2cupsall-purpose flourscoop and level
8tbspgranulated sugardivided
2tspbaking powder
¼tspbaking soda
½tspsalt
8tbspunsalted butterfrozen
⅓cupsour cream
⅓cupheavy creamdivided
1tbspheavy creamdivided
1egglarge
1tspvanilla extract
1tbsporange zest
1cupfresh cranberriesheaping, diced into halves
1cuppowdered sugar
2tbspheavy cream
1tbspmilk
½tspvanilla extract
Preparation
Preheat oven to 400 degrees F.
In a mixing bowl whisk together flour, 6 tablespoons of the granulated sugar, baking powder, baking soda and salt for 20 seconds.
Grate butter and add to dry mixture, then using a long pronged fork or pastry cutter, cut butter into flour until it resembles coarse meal. Make a well in center mixture.
In a small mixing bowl whisk together ⅓ cup of the sour cream, cream, egg, vanilla and orange zest until well blended.
Pour sour cream mixture into well in dry mixture and using a rubber spatula fold mixture until it starts to come together in large clumps.
In a small bowl toss cranberries with remaining 2 tablespoons of granulated sugar then pour cranberry mixture into dough mixture.
Gently knead mixture by hand (in bowl or on counter) about 5 times, or just until it comes together.
Dust a clean surface with flour and drop dough onto surface. Gently pat and shape into an 8-inch round. Cut into 8 wedges then transfer to a Silpat or parchment paper lined baking sheet. Brush tops with remaining 1 tablespoon cream.
Bake in preheated oven until golden, about 16 to 18 minutes. Cool on a wire rack then drizzle with Vanilla Cream Glaze and allow glaze to set at room temperature. Store in an airtight container. Best served day prepared.
In a mixing bowl whisk together all glaze ingredients until well blended.
