Directions

1. Pre-heat an oven to 400F.
2. Whisk flour, sugar, baking powder and salt together in a large bowl.
3. Add the frozen butter and combine using your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
4. Whisk ½ cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the cranberries and mandarins, then mix together until everything appears moistened.
5. Pour onto the counter and, with floured hands, work dough into a ball. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 10 wedges, sprinkle with optional coarse sugar.
6. Refrigerate for 15 minutes on parchment lined sheet tray.
7. Bake scones for 25 minutes, till golden brown. Remove from oven and allow to cool.
8. In a small mixing bowl, whisk the confectioners sugar and mandarin juice together and then fold in the strawberries. Set aside this glaze to dress scones when fully cooled.