Cranberry Orange Scones

I love Cranberry Orange Scones.  They are my absolute favorite.  The outside is lightly crispy with a light and fluffy inside. Surprisingly, these scones don't sit heavy on your stomach....and that's a good thing.

Cranberry Orange Scones

• 4 cups plus 1/4 cup all-purpose flour
• 1/4 cup granulated sugar, plus more for sprinkling
• 2 Tbsp baking powder
• 2 teaspoons kosher salt
• 2 Tbsp orange zest
• 3/4 pound (3 sticks) cold, unsalted butter, diced
• 4 large eggs, lightly beaten
• 1 cup cold heavy cream
• 1/2 cup dried cranberries
• 1 egg beaten with 2 Tablespoons water, for egg wash
• 1/2 cup plus 2 Tbsp confectioners sugar
• 4 tsp freshly squeezed orange juice

Preheat oven to 400 degrees line baking sheets with parchment paper or Silpat.

In the bowl of an electric stand mixer fitted with the paddle attachment, 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 add to the four and butter mixture. Mix until just blended.

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 it into a ball. Flour your hands and a rolling pin and roll the dough just under 1-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round cutter and cut circles of dough.(I shaped mine in triangles). Place the scones on the prepared baking sheet. Collect the scraps neatly, roll them out, and cut more circles.

Brush the tops with the egg wash, sprinkle with granulated sugar, and bake for 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 and then whisk together the confectioners' sugar and orange juice and drizzle over the scones.

Serve with Clotted or Devonshire Cream.

Recipe by Pink Parsley