(recipe makes 8 large or 10 smaller scones)
2 1/2 sticks butter, cut into a small dice and chilled in the freezer
4 C flour
1/4 C sugar
2 T powder
2 t salt
1 t cinnamon
Zest from one orange
1 t orange extract
1 1/2 C fresh cranberries, cut in half
Egg wash (one egg beaten with 1/4 C heavy cream, mix well with a fork)
Juice from one orange
1 C powder sugar
1/2 t cinnamon
(Combine ingredients and whisk until smooth. Add additional amounts of powdered sugar to achieve a thick, smooth consistency.)
Place eggs, extract and zest into a pourable container.
In the bowl of a stand mixer, place flour, sugar, baking powder, salt and cinnamon. Using the paddle attachment, stir to combine well. Break up chilled butter pieces into the flour mix making sure to avoid large clumps of butter. Pulse mixer to combine. Add eggs to the flour/butter mix, one at a time, while pulsing the mixer to incorporate. Add cranberries…always pulsing the mixer to combine. The dough will look “sandy”. Add small amounts of cream while pulsing the mixer to combine. You just want to pull the dough together. It should not be wet.
Evenly press dough into a 10-inch cake pan that has been sprayed with non-stick baking spray.
Place dough in the freezer for about 15 minutes.
Preheat the oven to 400 degrees. Remove dough from freezer and invert the cake pan onto a wooden cutting board that has been lightly floured. Cut dough into 8 or 10 portions. Place portions on a baking sheet that has been sprayed with non-stick baking spray. Brush tops of scones with egg wash. Place into oven and bake for 12 minutes. Rotate baking sheet and cook for another 12-13 minutes or until the thickest part of the scone feels “set”. Remove scones and allow cooling for about 10 minutes on the baking sheet. Then, remove scones to a cooling rack for further cooling. Once cool, drizzle with glaze.