Christie, they play a sport called cricket over there. In fact, that's where the phrase "sticky wicket" comes from., which means a difficult circumstance. Fortunately, we had no "sticky wicket" with this recipe.
THRONE'S SCONES
4 cups all-purpose flour (plus 1/4 cup to mix with cranberries)
1/4 cup sugar (plus additional for sprinkling)
2 tbsp. baking powder
2 tsp. kosher salt
1 tbsp. grated orange zest
3/4 pound cold unsalted butter, diced (3 sticks)
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tbsp. water or milk (egg wash)
1/2 cup confectioners' sugar, plus 2 tbsp.
4 tsp. freshly squeezed orange juice
Preheat oven to 400 degrees. In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, 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 slowly pour into the flour and butter mixture and mix until just blended. The dough will look lumpy. Combine the dried cranberries and 1/4 cup flour; add to the dough and mix on low speed until blended.
Turn the dough onto a well-floured surface and knead into a slightly sticky ball (10 seconds). Divide dough in half; press each half into an even layer in a 9-inch round cake pan. Flip the dough out onto a cutting board, then cut the dough into eight evenly-sized wedges. Place the wedges on baking sheets lined with parchment or nonstick foil. You should have 16 wedges.
Brush the tops of the scones with the egg wash, sprinkle with sugar, and bake for 20-25 minutes until the tops are browned and the insides are fully bakesd. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then drizzle with the sugar and orange juice mixture.
ENJOY!
