Instructions
Step 1
Preheat oven to 400°F and line a baking sheet with parchment paper.
Step 2
In a medium bowl, combine flour, raw cane sugar, baking powder, and salt. Using a pastry blender or a fork, cut the cold butter into the flour mixture until butter is the size of peas. Stir in cranberries.
Step 3
In a small cup, mix 1 egg and cold cream. Add all at once to the flour mixture stirring until moistened.
Step 4
Dump the dough into a well-floured surface. Knead the dough 3 or 4 times and form into a ball. Place on prepared baking sheet and press into an 8-inch circle, about 1-inch thick.
Step 5
Prepare an egg wash with the remaining egg and water. Brush the scones with the egg wash and sprinkle with turbinado sugar. Cut into 8 even wedges. Do not separate.
Step 6
Bake for 20 minutes or until golden brown and scones are firm to the touch. Remove from the oven and allow the scones to cool down. Cut into wedges.
Step 7
In a small bowl, combine powdered sugar and milk. Mix until smooth. Drizzle on over the scones. Serve.
Chef's Tip
Add 1 teaspoon of freshly grated orange zest to the dough at the same time you add the cranberries for a citrus twist to your scones.
