3½ cups whole wheat flour, plus ¼ cup whole wheat flour, separated
¼ cup sugar
2 tablespoons baking powder
2 teaspoons salt
1 tablespoon grated orange zest
2 sticks (1 cup) cold butter, cubed
4 large eggs, lightly beaten
1 cup cold heavy cream
1 cup organic dried cranberries
For the Glaze:
½ cup homemade powdered sugar
1½ tablespoons freshly squeezed orange juice
Instructions
Preheat the oven to 400 degrees F.
In the bowl of a stand mixer fitted with a paddle attachment, mix 3½ cups of flour, ¼ cup sugar, the baking powder, salt, and orange zest. Add the butter and mix on low speed until the mixture resembles moist, coarse crumbs.
Combine the eggs and heavy cream in a small bowl. Slowly pour the mixture into the bowl of the stand mixer while it's on low speed. Mix until just combined.
Combine the dried cranberries and ¼ cup of flour, add to the dough, and mix on low speed until combined.
Pour the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough into a ¾-inch thick rectangle.
Cut the rectangle in half lengthwise. Cut each half into four, resulting in 8 squares/rectangles. Now cut each square in half diagonally, making triangles. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more scones.
Brush the tops of the scones with an egg wash, sprinkle with sugar, and bake them for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch.
Allow the scones to cool for 15 minutes and then whisk together the powdered sugar and orange juice, and drizzle over the scones. Serve immediately.