Cranberry orange scones

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

2. Combine the 4 cups of flour, sugar, baking powder, salt, and orange zest in mixer. Add in butter and mix slowly until the butter becomes 'pea sized.' Whisk together the 4 eggs and the cream. Slowly pour into the mixer until just combined. Toss the cranberries in the remaining 1/4 cup of flour. Add to the dough and combine

3. Dump the (very sticky) dough onto a floured surface. Don't worry, this is the fun part! Flour your hands and create a nice ball. Flour your rolling pan and roll until about 3/4's of an inch thick. Using a floured 3 inch pastry cutter cut out the scones and place on the baking sheet.

4. Combine the last egg with the milk and brush lightly on top of each of the scones. Sprinkle with sugar and bake for about 20 minutes.

5. Combine the scraps from the dough, form another ball, and repeat the process. You should end up with roughly 20 scones.

6. Once the scones have cooled, combine the powdered sugar and orange juice to form a glaze and drizzle over the top of the scones.