Cranberry Orange Scones

4 cups all-purpose flour

1/3 cup sugar

2 tablespoons baking powder

2 teaspoons kosher salt

1 ½ tablespoons grated orange zest

3 sticks cold unsalted butter, diced

4 large eggs, lightly beaten

1 cup cold heavy cream

1 cup dried cranberries

1/4 cup all-purpose flour

1 egg beaten with 2 tablespoons milk, for egg wash

Turbinado sugar for sprinkling

Orange Glaze: (I usually triple the recipe for the glaze)

2/3 cup powdered sugar

5 teaspoons freshly squeezed orange juice

½ teaspoon grated orange zest

1 teaspoon unsalted butter

• Preheat the oven to 400 degrees.

• In the bowl of an electric mixer mix 4 cups of flour, 1/3 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest 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, no more! 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 surface and pat it into a 12” x 12” square about ¾” thick. Cut dough into 9 even, smaller squares. Then cut each small square on the diagonal to get the classic diamond scone shape. You will have 18 diamond scones.

• Place the scones on a parchment paper-lined baking sheet. Brush the tops of the scones with egg wash, sprinkle with turbinado sugar, and bake for about 20 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.

Mix the orange juice and powdered sugar together in a glass bowl. Stir until the sugar dissolves. Add the orange zest and butter. Nuke it for 15 seconds in the microwave. Whisk to smooth out any lumps, then drizzle the glaze over the scones. Let it set a minute before serving. Enjoy!