Directions

Orange glaze:

1. Combine all the ingredients in a small bowl and whisk until smooth.

Scones:

1. In a large bowl, incorporate the orange zest and sugar with your fingers. Then, add the flour, baking powder, baking soda, and salt.

2. Cut the butter into the flour mixture and combine using a fork or potato masher. The mixture should look like coarse crumbs.

3. Fold in craisins.

4. In a separate bowl, mix the orange juice, half and half, and vanilla together then gradually add it to the flour mixture.

5. Mix until just combined.

6. Transfer the dough to a lightly floured surface (using gluten-free flour) and gently knead four or five times. Be careful not to over knead otherwise it will be tough.

7. Shape into a 7-inch circle.

8. Cut the circle in half with a bench scraper and cut both halves into 4 equal triangular slices.

9. Arrange the scones 2 inches apart on a baking sheet lined with parchment paper or a silpat sheet.

10. Place scones in the freezer for 30 mins. This will keep the butter from melting while the oven in preheating and will allow the scone to hold its shape.

11. Move the oven rack to the middle and preheat the oven to 40 degrees F.

12. Brush the tops of the scones with heavy cream for a light brown color and sprinkle with coarse sugar.

13. Bake for 15-20 minutes or until golden brown.

14. Transfer to a wire rack to cool completely, then drizzle with glaze.

15. Enjoy!