Orange Cranberry Scones

Ingredients:

• 4 cups + 1/4 cup flour
• 1/4 cup granulated sugar, plus extra for sprinkling over scones
• 2 tbsp. baking powder
• 2 teaspoons coarse salt
• 2 tsp. grated orange zest (2 oranges)
• 340 g cold butter, diced
• 4 large eggs, lightly beaten
• 1 cup cold heavy cream
• 1 cup dried cranberries
• 1 egg, beaten with 2 tbsp water, to brush the scones
• 0.5 cup + 2 tablespoons powdered sugar
• 4 tsp freshly squeezed orange juice

Preparation:

1. Preheat oven to 200°C. Line a baking sheet with parchment paper.
2. In the bowl of an electric mixer fitted with the paddle attachment, combine 4 cups of flour, 1/4 cup of sugar, baking powder, salt, and orange zest. Add the cold butter and beat on low speed until the butter pieces are the size of peas. Separately combine the eggs and heavy cream and, with the mixer on low speed, slowly pour them into the flour mixture. Knead the dough. It will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add them to the dough, and beat on low speed until evenly combined.
3. Place the dough on a well-floured board and shape it into a ball. Dust your hands and a rolling pin with flour and roll the dough out to a thickness of about 2 cm. Small bits of butter will be visible in the dough. Keep moving the dough around the board to prevent it from sticking. Dust a round or fluted 8 cm diameter cookie cutter with flour and cut out circles from the dough. Place the scones on the prepared baking sheet. Carefully gather up the scraps, re-roll them, and cut out more circles.
4. Brush the tops of the scones with the egg wash, sprinkle with sugar, and bake for 20-25 minutes, until the tops are golden brown and the insides are cooked through. The scones will be firm to the touch. Let them cool for 15 minutes, then whisk together the powdered sugar and orange juice and drizzle the glaze over the scones.