I love scones, well most scones. I used to work at this darling little french boutique called Chateau Bliss, and we would always leave out some cookies and scones, and fresh lemon cucumber water for the guests while they shopped! Well this was a time in my fat years, so I would LOVE to eat the scones that we would put out.
Now every autumn when Starbucks has pumpkin items, I would love getting the pumpkin scone! But there it was always hit or miss if I would get a good one, or a super dry one! Not cool. But then I found this recipe for Cranberry Orange Scones from the Barefoot Contessa. I was a little worried 'cause last time I made scones I completley scorched the bottoms and they were so dry and just gross. These turn out much better! My first batch was burnt, but the 2nd and 3rd were amazing!!!

*A note to the recipe: I have a gas oven that doesnt tell you when it is ready or how hot it actually is inside. So for my great batches I put the oven to 350 degrees, moved the rack to the highest spot in the oven and cooked for 25-30min. Turns out fantastic!!!

Cranberry Orange Scones

by The Barefoot Contessa

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
• 
  

1. Preheat the oven to 400 degrees F.
2. 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.
3. 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.
4. 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.