Here's the recipe:
2 cups + 2 T. flour
2 T. sugar** + additional for sprinkling
1T. baking powder
1 t. kosher salt
the zest of one orange
12 T. cold, unsalted butter, diced
2 large eggs, lightly beaten
1/2 c. cold heavy cream
1/2 c. dried cranberries
1 egg beaten with 2 T. milk or water, for egg wash
heaping 1/4 c. confectioners' sugar
2 t. orange juice
**NOTE: If you like sweeter scones, double the sugar. I think the taste is perfect as is.
Preheat oven to 400 degrees.
In the bowl of electric mixer fitted with the paddle attachment, mix 2 cups of flour (save the 2 T. for later), sugar, baking powder, slat & orange zest. Add the cold butter & mix on lowest speed until the butter is the size of peas. Combine the eggs & the heavy cream & with the mixer on low speed, slowly pour into the flour & butter mixture. Mix until just blended. The dough will look lumpy. Combine the cranberries with the 2 T. flour, add to the dough & mix on low until blended.
Dump the dough onto a well-floured surface & knead into a ball. I just patted the dough out into a circle which was about 3/4" thick. This was very easy to do & then I didn't have to clean a rolling pin!! Cut the circle into 8 wedges. Place on a parchment-lined baking sheet, leaving plenty of room between each scone. (You could make 2 smaller circles & then cut 6 scones from each to make 12 smaller scones.)
Be prepared to bite into the most luscious scone !!
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