Bake up a batch of these moist orange cranberry scones! With a sunny citrus flavor and a balance of tangy fresh and sweet dried cranberries.
Preheat the oven to 375 degrees F and line a baking sheet with parchment.
Place the flour, sugar, orange zest, baking powder, and salt in the bowl of a food processor, and pulse to combine.
Cut the butter into pieces, and add to the food processor.
Pulse the food processor until the mixture resembles coarse crumbs.
With the food processor running on low speed, stream in the cream.
When the dough has gathered itself into a ball, turn off the food processor and turn it out onto a lightly floured surface.
Knead in the dried and fresh cranberries, and flatten the dough into a disc shape, about 1 1/2-inches thick.
Score the disc into 8 triangles with a knife, and pull the triangles slightly away from one another (allowing about 1/2-inch in between).
Sprinkle the unbaked scones with clear sparkling sugar, if using, and bake for 20 to 24 minutes, or until set in the centers and slightly golden on the bottoms.
To make the glaze (optional), stir the powdered sugar and orange juice together until smooth, then drizzle over the scones.