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Orange and Cranberry Scones
Ingredients
  • 4 cups (20 ounces) plus ¼ cup all purpose flour
  • ¼ cup granulated sugar
  • 2 tablespoons baking powder
  • 1 ½ teaspoons salt
  • 2 teaspoons freshly grated zest of an orange
  • 12 ounces cold unsalted butter, grated and kept cold
  • 240 grams beaten eggs (4 extra large eggs, or 5 large eggs, minus about 1 tablespoon)
  • 1 cup cold heavy cream
  • 1 cup dried cranberries
  • 1 egg beaten with a tablespoon of water for the egg wash
  • Sparking sugar
  • ½ cup plus two tablespoons confectioner's sugar
  • 4 teaspoons freshly squeezed orange juice
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