3/4cupcold butter, grated on a coarse cheese grater
3/4cupmilk or dark chocolate pieces (or chopped up from a chocolate bar)substitute chocolate chips
1/2cupdried cranberries
1egg
1cup2% milk
extramilk for brushing
Orange Glaze
1/2cupicing sugar
2tbspicing sugar
4tspfresh squeezed orange juice
Instructions
Pre-heat the oven to 425F and line a large baking sheet with parchment paper.
In a bowl combine flour, sugar, salt and baking powder and stir with a fork to combine.
Grate the butter into the flour mixture and then using your fingers combine the butter into the flour mixture until you get small pieces of butter left.
Measure 1 cup of milk, crack the egg into the milk and stir with a fork.
Add the milk/egg mixture into the dry ingredients and stir with a wooden spoon a couple of turns.
Then add in the chocolate and dried cranberries and stir until the dough just comes together. Put a bit of flour on your hands and the parchment paper on the baking sheet, and shape the dough into a ball. Place on the parchment paper and shape/flatten the dough into about an 8 inch circle.
With a sharp knife, cut the dough into 8 triangles and put each scone onto the parchment-lined baking sheet.
Brush the tops of each scone with a little bit of milk and then bake in the oven for 20-22 minutes until golden on top.
Let cool on a baking rack for at least 20 minutes before icing.
To make the orange glaze, whisk icing sugar and orange juice. Drizzle over each scone and let set. Enjoy!
Notes
A sharp knife is key when slicing the scones into their shaped before baking to keep their shape as best as possible!
Scones are best enjoyed the day you make them but can be reheated for about 5 minutes at 300F on the second day then serve.