Preheat oven to 350 degrees F. Place oven rack in middle of oven. Lightly spray a large baking sheet with vegetable-oil cooking spray.
Tip: Chill the bowl and any utensils you will be using in the refrigerator before making the scones.
In a large bowl, combine flour, sugar, baking powder, and salt together. Add the orange zest to the dry ingredients.
With a pastry blender or two knives, cut the cold butter into flour mixture until particles are the size of small peas. Fold in the dried cranberries to the flour mixture. Add half and half cream and the vanilla extract to the mixture and blend until dough forms. DO NOT over mix the dough.
With floured hands, pat dough to a 1-inch thickness onto a floured board. With a floured cutter of your desired shape, cut out and place 1-inch apart on a parchment paper lined or a lightly greased and floured baking sheet.
Lightly brush the top of the scones a little of the half and half Scone Wash Cream. Sprinkle some cinnamon-sugar on top of each scone to taste.
Bake 20 to 25 minutes until lightly golden brown. Baking time will vary according to the size of your scones. A good check is to use an instant digital thermometer to test your scones. The temperature of the scones should be at 200 degrees F. when done.
Scones are best served warm.
Yields: 24 scones.
In a small bowl, mix together the sugar and cinnamon. If more Cinnamon/Sugar is needed, repeat if needed.
* Why do your ingredients need to be cold? It is important that your ingredients (both fats, liquids, and eggs) remain cold. The purpose is to keep the butter solid and not let it melt. If your dough is kept cold, it will have little bits of dispersed butter. In the heat of the oven, that butter melts into the dough but leaves pockets and layers in the scones. If it's hot in your kitchen, freeze your butter before making scones. Cold butter makes scones rise higher!
Orange Cranberry Scones Recipe: https://whatscookingamerica.net/EllenEaston/OrangeCranberryScones.htm