Cranberry Orange Scones

This makes quite a large batch of scones.

Once the dough is made, it can be frozen for later use.

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Ingredients:
For the Scones:
1L flour
60ml sugar
30ml baking powder
10ml salt
zest of 2 oranges
185g butter
4 eggs, at room temperature
250ml double cream
60ml dried cranberries
60ml flour to coat the berries before adding to the dough
1 egg, beaten for egg wash
Caster sugar to sprinkle on scones before baking

For the Orange Glaze:
60ml icing sugar
Juice of 1 orange

Method:
Preheat the oven to 200C.
Mix the flour, sugar, baking powder, salt, zest and butter in a bowl by hand, rubbing the butter into the other ingredients to give a crumbly mixtre with the crumbs being about the size of a lentil or baby pea.
In a separate bowl, beat the eggs, adding the double cream.
Add the egg mixture to the crumb mix to form a wet dough.
Dredge the cranberries in 60ml flour before adding them to the dough.
If so desired, the dough can be frozen at this point for later use.

Roll the dough out to about 3/4 inch thickness. Cut out with a circular scone cutter. Put the rounds on a baking tray prepared with baking paper. Brush the tops of the scones with egg wash and sprinkle with caster sugar.
Bake in a moderate to hot oven, 200C, for 20-25 minutes

Remove from the oven and transfer the scones to a cooling wrack.
To make the glaze, mix the icing sugar and orange juice in a small bowl. Drizzle this over the scones while they are still warm.