Instructions

Preheat oven to 425 degrees.

Fit a large, rimmed baking sheet with parchment.

Place the dried cranberries in a small bowl and cover with hot water. Reserve.

In a large bowl whisk together 2 cups flour, baking powder, 2 teaspoons orange zest, and salt.

Add in the cubed butter, and work the butter into coarse crumbs using a pastry blender or potato masher.

In a medium bowl, whisk together ½ cup buttermilk, egg, and vanilla.

Add the wet ingredients to the dry ingredients.

Stir well to combine.

Drain the cranberries.

Fold in ¾ cup dried cranberries.

In a small bowl, stir together remaining cranberries and maple syrup. Reserve.

Sprinkle 1 tablespoon flour onto a work surface.

Pat the dough into an 8-inch round. Place the round on a plate, and refrigerate for 15 minutes.

Divide into 8 triangles.

Place the remaining flour into a small bowl.

Dip a paring knife into the small bowl of flour.

Gently cut a scone in half lengthwise, leaving a 1-inch border so you don’t cut completely through the scone.

Place a small amount of the cranberry maple mixture in the scone. Pat down the top of the scone to seal.

Repeat dipping knife into flour, cutting the scones, and placing filling in the middle.

Place the scones on the prepared baking sheet.

Brush the tops of the scones with the heavy cream.

Bake for 20-25 minutes, or until a toothpick in the center comes out cleanly.

Let the scones cool on a cooling rack.

In a small bowl whisk together the powdered sugar and orange juice.

Drizzle the glaze over the cooled scones.

Sprinkle with remaining orange zest.