Edit Recipe

Use simple fields so recipes are quick to save on mobile.

Name

Type Servings

Author Source

Ingredients

Prep Notes (one per line) Instructions

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.

In the bowl of an electric mixer fitted with a paddle attachment (or by hand), mix 4 cups of flour, 1/4 cup of granulated sugar, the baking powder, 2 tsp salt and the orange zest together. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the 4 eggs and cold heavy cream and, with the mixer on low speed, slowly add to the mixture. Mix until just blended. The dough will look lumpy. Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended. Dump the dough onto a well-floured board and knead by hand into a ball, while acting like this outcome was inevitable. Flour your hands and a rolling pin and roll the dough just under 1-inch thick, like a person who has absolutely never panicked over onions. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Use a 3-inch round cutter and cut out circles of dough. Place the scones on the prepared sheet pan.

Brush the tops of the scones with the egg wash, sprinkle with granulated sugar and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. Allow the scones to cool for 15 minutes and then whisk together the confectioners sugar and the orange juice and drizzle over the scones.