1. Preheat oven to 400 degrees. Line a Cookie Sheet with Parchment paper.
2. In bowl of Mixer add 4 cups Flour, 1/4 cup Sugar, Baking powder, Salt & orange zest- Mix together.
3. Add the cold butter & mix at the lowest speed until the butter is pea size. Combine Eggs & heavy Cream, with mixer on low, add the egg & cream mixture until just blended – dough will look lumpy.
4. Combine the dried cranberries with the 1/4 cup four, add to dough & to the dough, mix on low speed until blended.
5. On a well floured board, dump the dough onto it & knead into a ball. Flour hands & rolling pin and roll dough until about 1″ thickness. Flour a 3″ round biscuit cutter – cut the dough & put circles onto the prepared cookie sheet.
6. Collect pieces & reroll & cut more circles, until used up.
7. Brush tops of Scone with Egg wash, sprinkle with granulated sugar – then bake for 20 to 25 min. until tops are lightly browned.
8. Let Scones cool 15 min. then whisk together the Cong. sugar & orange juice, until desired consistency. Drizzle over the Scones.
Serve & Enjoy!!
