1 egg beaten with 2 tbsp. water or milk, for egg wash
½ cup confectioners' sugar, plus 2 tbsp.
4 tsp. freshly squeezed orange juice
Instructions
Preheat oven to 400 degrees
In the bowl of a mixer combine 4 cups flour, sugar, baking powder, salt, and orange zest
Add the cut up cold butter and turn mixer on to the lowest speed until the butter is the size of peas.
In a separate bowl combine the eggs and heavy cream and then mix them into the butter mixture with the mixer speed on low. Mix until all ingredients are combined and the dough is still a little lumpy.
In another bowl mix the dried cranberries with ¼ cup of flour. Stir into dough on a low speed.
Dump the dough onto a well-floured surface and knead into a ball, making sure your hands are well-floured too.
Roll out to ¾ inch thickness with a floured rolling pin. There will still be visible bits of butter in the dough.
Cut out the scones with a floured 3 inch fluted circle cookie cutter. Take scraps of dough and form into a ball and roll out again until all of the dough is used.
Place the scones on a baking pan lined with parchment paper or a non-stick silicone mat.
Brush the tops of the scones with egg wash and then sprinkle with sugar.
Place baking sheet in oven and bake for 20 to 25 minutes until tops are lightly browned and scones are firm to the touch. Let scones cool.
To make Icing: Sir together the confectioners' sugar and orange juice until smooth and then drizzle on cooled scones.
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2013/01/cranberry-orange-scones/