Orange Cranberry Scones

Instructions

1. Place measured butter in the freezer to chill.
2. Preheat oven to convection bake 400 (or bake at 425 if you don't have a convection oven).
3. Line cookie sheet with parchment paper.
4. In a medium bowl whisk together the flour, sugar, baking powder and salt.
5. Remove butter from freezer and grate with a cheese grater; add to flour mixture and stir.
6. Add dried cranberries.
7. In a small bowl combine the heavy cream, vanilla extract, orange zest and beaten egg; add to flour mixture and combine until just moistened.
8. On floured surface, knead until incorporated, careful not to overmix.
9. Divide the dough in half, shape each half into disk-shape about 5 inches wide.
10. Cut each disk into 6 wedges; place on cookie sheet seperated by at least 1 inch.
11. Convection bake for 10-15 minutes, until light golden brown.
    Cool 10 mintues.
12. While scones are cooling whisk together the powdered sugar and enough freshly squeesed orange juice to make an icing.
13. Transfer the icing to a plastic bag, cut one corner (about the size of a pin), and drizzle the icing over the scones.
14. Serve immediately, store in an airtight container.