Christian's Cranberry Orange Scones

By á-1605

Ingredients

• 4 cups all purpose flour, plus 1/4 cup all purpose flour for dusting the cranberries
• 3/4 cup of sugar more or less to taste, I like more
• 2 tbp baking powder
• 2 tsp kosher salt
• 2 tbp grated orange zest
• 3/4 pound cold unsalted butter, diced
• 4 extra large eggs, lightly beaten
• 1 cup cold heavy cream
• 1 cup dried cranberries
• 1 egg beaten with 2 tbp water or milk, for egg wash
• 1/2 c plus 2 tbp confectioners sugar
• 4 teaspoons freshly squeezed orange juice

Details

Servings 14
Cooking time 20mins

Preparation

Step 1

Preheat oven to 400 degrees

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 3/4 cup of sugar, the baking powder, salt and orange zest.

Add the cold butter mix at the lowest speed until the butter is the size of peas.

Combine the eggs and the heavy cream, and with the mixer on the lowest speed slowly pour into the flour and butter mixture. Mix until just blended. the dough will look lumpy.

Combine the dried cranberries ad 1/4 cup of flour mix to coat the cranberries, and add to the dough, and mix on low speed until blended.

Place the dough onto a well floured surface and knead it into a ball.

Flour your hands and a rolling pin and roll the dough 3/4 inch thick. you should see small bits of butter in the dough. Keep moving the dough on the floured board so it does'nt stick.

Flour a 3 inch round plain or fluted cutter and cut circles of dough place the scones on a baking pan lined with the parchment paper.

Collect the scraps neatly roll them out, and cut more circles.

Brush the tops of the scones with eg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. the scones will be firm to the touch.

Allow the scones to cool for 15 minutes.

Whisk together the confectioners sugar and orange juice and drizzle over the scones.