Cranberry-Orange Scones

1. Heat over to 400 degrees and line baking sheet with parchment paper
2. Zest the orange into large bowl.  (You should have about 2 tsp of zest.)  Reserve the orange for a later step.   Add the 1/4 cup sugar to the zest and use your fingers to rub the zest into the sugar.  The mixture will be moist and fragrant.  Add the flour, baking powder and salt and whisk to combine.
3. Add the butter to the bowl and toss to coat in flour.   Use your fingers or a pastry blender to work the butter into the flour until it is the size of small peas.  Add the cranberries and stir to combine.  Make a well in the center of the mixture and add the buttermilk and cream.  Use a fork to gently stir the mixture into a shaggy dough.   It's OK if there are a few loose, floury pieces of dough.
4. Dump the dough onto a lightly floured surface and pat it into a 1-inch-thick rectangle.  Fold the dough in half then pat it into a rectangle again and fold it one more time.  Pat the dough into a square that is about 7 inches wide and 1 inch thick.   Cut the the square into 9 equal pieces and transfer dough to the baking sheet.   Brush the tops of the scones with a bit of cream and sprinkle with granulated sugar.
5. Bake scones until golden brown and cooked through, 18 - 22 minutes.
6. OPTIONAL GLAZE.  While the scones are baking juce the orange.  Add the confectioners' sugar, 4 tbsp of the orange juice and pinch of salte to the bowl.  Whisk until smooth, adding more juic as needed to make a thick but pourable glaze.
7. Let the scones cool for about 15 minute then drizzle or brush the scones with the glaze. 

Scones are best eaten the first day but can be stored in an airtight container for up to two days.  The scones may also be frozen for up to 2 weeks.  If frozem. defrost at room temperature and warm gently before serving.

Recipe courtesy of Yossy Arefi, NY Times cooking.