1 1/2 cups fresh cranberries
1/3 cup light brown sugar
1 small orange or clementine, zested
2 1/4 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons chilled unsalted butter, cut into small pieces
1/3 cup to 1/2 cup milk
Turbinado sugar, for sprinkling, optional
For the rum glaze:
1/3 cup powdered sugar
2 tablespoons dark rum
2 teaspoons vanilla
Heat the oven to 350°F and prepare two baking sheets by lining with parchment or lightly spraying with spray oil.
In the bowl of a food processor, whiz the cranberries with the brown sugar and orange zest until lightly chopped. Remove to a separate large bowl. Back in the food processor, whiz the flour, baking powder, and salt. Cut the chilled butter into small pieces and pulse with the flour in the processor just until roughly crumbled.
Mix the flour and butter mixture with the cranberries in their bowl. Add the milk and stir just until the dough comes together; it's fine if there is still crumbly flour.
Sprinkle the countertop or a board with flour, and dump the dough out on it. Cut out rounds using a biscuit cutter or glass, or pat into a thick circle and cut into wedges. If you aren't planning on using the rum glaze, sprinkle the scone tops with sugar.
Bake for 20 to 25 minutes or until just golden. Serve warm.
To make the glaze, whisk the powdered sugar, rum, and vanilla together until they form a thick, glossy glaze.
If using the glaze, arrange the scones on a baking sheet or cooling rack and drizzle lightly with the rum glaze. Let sit and cool until the surface of the glaze dries.
Updated from recipe originally published November 2007.