Cranberry Orange Scones

I saw these scones done on a show on the Food Network and I knew I had to try them. Let me tell you - they are fabulous! Here's what you'll need:4 cups plus 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons salt
1 tablespoon grated orange zest
3/4 pound cold unsalted butter, diced (that's 3 sticks my friends. yes you heard me, 3 entire sticks...)
4 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

Now...

Preheat the oven to 400 degrees.
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.
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 cutter and cut circles of dough (I actually use a juice glass for this). Place the scones on a sprayed baking pan. 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. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.

Now forget about those 3 sticks of butter you used, and enjoy your scones!