Thanks, Ina!
(makes 14-16)
4 cups plus 1/4 cup all-purpose flour
1/4 cup granulated sugar, plus extra for sprinkling
2 T. baking powder
2 t. kosher salt
2 t. grated Cara Cara* orange zest (2 oranges)
3/4 lb. (3 sticks) cold unsalted butter, diced
4 extra large eggs, lightly beaten
1 cup (1/2 pint) cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 T. water, for egg wash
1/2 cup plus 2 T. confectioner's sugar
4 t. freshly squeezed Cara Cara* orange juice
Parchment paper
Preheat the oven to 400. Line a sheet with parchment paper. In the bowl of an electric mixer fitted with a paddle attachment (or beat by hand with a wooden spoon*), mix 4 cups of flour, 3/4 cup granulated 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 4 extra large eggs and heavy cream and, with the mixer on low speed, slowly add to 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 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" 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" round plain or fluted cutter and cut circle of dough. Place the scones on the prepared sheet pan. Collect the scraps neatly, roll them out and cut more circles. Brush the tops of the scones with the egg wash, Sprinkle with granulated sugar and bake for 20-25 mins., 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 mins., then whisk together the confectioners' sugar and orange juice and drizzle over the scones.
"Healing doesn't mean the damage never existed. It means the damage no longer controls our lives."
Have FUN today - The SUN is shining!!!
Love,
MM
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