Take this list with you to any of our 8 supermarkets:
Preheat the oven to 200 and line a sheet pan with parchment paper.
In a bowl, mix the flour, granulated sugar, baking powder, salt and orange zest. Add cold butter and mix at lowest speed until the butter is the size of peas. Combine eggs and heavy cream, and slowly add to flour and butter mixture. Mix until almost blended.
Combine the dried cranberries and some flour, add to the dough, and mix on low speed until blended.
Dump the dough onto a well-floured board and knead it into a ball, and then roll the dough about 1-inch thick. Cut circles out of dough and then place the scones on the prepared sheet pan.
Brush the scones with egg wash, sprinkle with granulated sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. Whisk together the confectioners’ sugar and orange juice and drizzle over the scones.