Food Network: Cranberry Orange Scones

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Cranberry Orange Scones
Copyright, 2006, Ina Garten, All Rights Reserved

Ingredients
4 cups plus 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/2 cup confectioners' sugar, plus 2 tablespoons

4 teaspoons freshly squeezed orange juice

Instructions
Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of
flour, 1/4 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 pour into 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 surface and knead it into a ball. Flour your

hands and a rolling pin and roll the dough 3/4-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 plain or fluted cutter and cut circles of
dough. Place the scones on a baking pan lined with parchment paper. Collect the
scraps neatly, roll them out, and cut more circles.

Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20
to 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.