Jeanne's Cranberry Orange Scones

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, 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 mixer on low speed, pour in the flour and butter 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 dough on well floured surface and knead into a ball. Flour hands and rolling pin, roll the dough to 3/4 inch thick (you should see small bits of butter). Keep moving the dough so it doesn’t stick. Flour a 3 inch plain or fluted cutter and cut out circles. Place scones on a baking pan lined with parchment paper. Brush tops with egg wash, sprinkle with sugar and bake for 20-25 minutes, or until tops are browned and the insides are fully baked. Allow to cool 15 minutes and whisk together the powdered sugar and orange juice and drizzle over the scones.

Voila!