3 cups of flour
1/3 cup of sugar
2 teaspoons of baking powder
1/2 teaspoon of salt
1/2 cup of cold cubed butter
3/4 cup of heavy cream
2/3 cup of dried cranberries
zest from two oranges
1 tablespoon of fresh orange juice
Place your dry ingredients in a food processor and blend. Slowly add your cubed butter pulsing your food process after each addition until mixture is soft and crumbly. In a separate bowl place your egg and heavy cream and mix with a fork. Add all the the ingredients from your bowl except enough to use as an egg wash on your scones into the mixture in your food processor. Add your orange juice, zest and cranberries and pulse until well mixed.
On your counter or on parchment paper scoop a small mound of flower and place a large round mound of scone dough to the center. Press your dough out until it forms a circle about 3/4 - 1 inch thick. Cut into 6ths or 8ths and place on a well greased pan (or covered in parchment paper). Use a basting brush to add your egg wash to the tops of your scones before baking. Bake at 350 degrees for about 14 minutes if you make small scones or 25-28 if you make larger scones. I use three mounds of dough to make smaller scones making about 24 scones total.
I glazed my scones with melted white chocolate after they had cooled.
I pre-made these for the upcoming brunch wedding shower my sisters and I are throwing and froze all my scones up until the day of the event. That way they will be ready to go. Enjoy the recipe!!