Cranberry Orange Scones

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, cold
• 2/3 cup buttermilk, plus extra for brushing scones
• 1 egg
• 1 teaspoon vanilla extract
• 1 orange, zested and juiced
• 1 cup frozen cranberries
• 4 tablespoons cream cheese, softened
• 1/3 cup powdered sugar

Place the flour, sugar, baking powder and salt in a medium mixing bowl and whisk to combine. Using a pastry cutter, cut the butter into the flour mixture until it is in small pieces. Place the bowl in the freezer while mixing the wet ingredients.

Whisk together the buttermilk, egg, vanilla, and orange zest in a small mixing bowl. Remove the flour from the freezer. Add the cranberries and buttermilk mixture to the flour mixture. Stir together until a sticky dough forms.

Turn the dough out onto a lightly floured work surface. Press the dough together and form it into a 9-inch circle. Cut the dough into 8 wedges. Place the wedges on a baking tray and lightly brush them with buttermilk. Refrigerate the baking tray for 15 minutes.

Meanwhile, preheat oven to 200°C. Line the unglazed side of a pizza stone with parchment paper and set aside. Place the orange juice, cream cheese and powdered sugar in a small mixing bowl. Whisk together until smooth, then set aside.

Arrange the scone wedges on the parchment paper in a circle, keeping the scones 1 to 2 inches apart. Place the pizza stone in the preheated oven and bake until beginning to brown on the edges and cooked through about 25 minutes. Remove the pizza stone from the oven and slide the parchment with the scones onto a cooling rack to cool.

After the scones have cooled, drizzle with the cream cheese glaze for serving.