Citrus Scones

Preheat oven to 400º F. Line a baking sheet with parchment paper.

In the bowl of an electric mixer, using the paddle attachment, mix 4 cups flour, granulated sugar, orange zest, salt, and baking powder together. Reduce mixer speed to low. add the cold butter and mix until the butter is crumbly.

In a separate bowl, combine the eggs and heavy cream. With the mixer on low speed, gradually add the egg mixture to the flour and butter mixture, mixing until just blended. Toss the cranberries in the remaining 1/4 cup flour and add to the dough mixture. Mix at low speed until blended.

Place the dough on a well-floured work surface or board and knead it into a ball. Flour your rolling pin and your hands and roll out the dough to a thickness of just under 1-inch. You will see small bits of butter in the dough. Flour a 3-inch round cutter and cut out circles of dough. Place the cut dough on the prepared baking sheet. Use the scraps to roll out and cut more circles.

Brush the tops of the scones with the egg wash. Sprinkle with granulated sugar and bake for 20 to 25 minutes, or until the tops are golden brown. The scones should be firm to the touch. Cool on wire racks for 15 minutes.