4 C all purpose flour
1/4 C sugar
2 T baking powder
2 t kosher salt
3/4 lb cold, unsalted butter, diced *(Note: if using salted butter, leave out the salt)
4 extra large eggs, lightly beaten
1 T grated orange zest (reserve orange for juice)
2 C dried cranberries dredged in 1/4 c. flour
1 egg beaten with 2 T water or milk for egg wash
Glaze: Whisk together in a bowl:
1 C powdered sugar
1 t. grated orange zest
Freshly squeezed orange juice, stir in gradually, enough to make a thick glaze (about 2-4 T.)
Preheat oven to 400 degrees. In the bowl of a large electric mixer fitted with a paddle attachment, mix 4 cups flour, 1/4 cup sugar, baking powder, salt, and orange zest. Add the cold butter and mix at low speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. Combine the cranberries and 1/4 cup flour, add to the dough, and mix on low speed until blended. Turn out the dough onto a well-floured surface and gently knead it into a flat disk.
With floured hands, pat the dough 3/4-inch thick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. (I tried cutting hearts, but these scones lose shape when they bake). You could also divide the dough into three pieces, pat into circles, and cut into wedges with a large sharp knife or pizza cutter. Place scones on a baking pan lined with parchment paper. Brush the tops with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked* Note: in my convection oven, these scones were baked in ten minutes.* Larger ones will take longer. The scones will be golden and firm to the touch. Allow to cool a few minutes and drizzle glaze over the scones.