Iced Cranberry & Orange Swirl Scones

Directions

1. 1
   Preheat the oven to 375°F/190°C
2. 2
   Line a cookie sheet with parchment paper.
3. 3
   In a large bowl, sift together the flour, sugar baking powder, and salt.
4. 4
   Cut the butter into the flour mixture until it resembles coarse bread crumbs.
5. 5
   In a separate bowl, whisk together, the cream and eggs. Stir in the wet ingredients until combined. If it’s too sticky, add a little more flour. If the mixture seems too dry add more cream/milk until the dough comes together
6. 6
   Scoop the mixture out onto a lightly floured surface and with floured hands, knead until smooth and free of cracks, about 25 to 30 times. Roll the dough out into a rectangle about 10-x-14-inches.
7. 7
   Spread the cranberries, zest and cranberry jam (as pictured) evenly across the dough.
8. 8
   Roll the dough up tightly from the 10-inch side.
9. 9
   Slice the dough into 12 rounds and place them on a parchment-lined cookie tray.
10. 10
    Brush the tops of the scones with milk.
11. 11
    Bake the scones for about 20 minutes until lightly browned. Allow the scones to cool for at least 10 minutes before adding the glaze.
12. 12
    For the glaze:
13. 13
    In a mixing bowl whisk together 2 tablespoons of the juice, the melted butter and powdered sugar.
14. 14
    Add in more juice as needed 1 teaspoon at a time until it is the desired consistency.
15. 15
    Once the scones have cooled ten minutes, drizzle with the glaze and serve.