1 teaspoon kosher salt
1/2 tablespoon grated orange zest
2 extra-large eggs, lightly beaten
1/2 cup cold heavy cream
In the bowl of an electric mixer fitted with a paddle attachment, mix 2 cups of flour, 2 T 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 2 T 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 press into a 10" round on a cookie sheet lined with parchment paper or SILPAT. Score as shown below.
Sprinkle with sugar if desired. Bake 25-30 minutes, or until toothpick inserted comes out clean.
If you prefer biscuit shaped scones, then please follow the link above to Ina Garten's original recipe. Her recipe makes twice the yield as my adaptation and she makes the scones in a biscuit shape and adds an orange glaze. I prefer the rustic shape of baking the scones as a "whole". (I just imagine that if they're biscuit-shaped, the men in our lives will say "why does this biscuit have fruit in it?" so I prefer to make a real distinction when I make scones, lol!)
I have made these same scones with equally delicious results by replacing the cranberries and orange zest with dried blueberries and lemon zest. Let your imagination run wild!
And be sure to make some Devonshire Cream to go along with those delicious scones!