Orange cranberry scones

Ingredients

• 2 cups AP flour
• 1 tablespoon baking powder
• 4 tablespoons sugar
• 1/2 teaspoon salt
• 5 tablespoons butter, cold and cubed
• 1 tablespoon orange zest
• 1 cup orange-cranberries
• 1 cup heavy cream
• 1 cup orange juice
• 1 cup water
• 1/2 cup sugar
• 1 1/2 cups cranberries

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Preparation

• Preheat oven to 425. Line baking sheet with parchment paper.
• Add flour, baking powder, sugar, orange zest and salt to a food processor. Pulse two times to mix.
• Add butter and continue to pulse until butter is incorporated and grainy/sand consistency is reached.
• Pour ingredients into a large bowl and add fruit- fold lightly to combine.
• Slowly stir in heavy cream until dough is thick then transfer dough to lightly floured counter and knead by hand until a soft dough ball is formed.
• Form into about a 1-inch thick disk. Cut the disk into 6 equal wedges. Transfer to baking sheet and place in oven for 15 minutes or until lightly browned.
• In a large sauce pan, place orange juice, water and sugar over medium heat. Bring to a simmer and add cranberries.
• Heat for about 5 minutes, just until the cranberries skins are soft.