Scones a success the first time!

I have been having trouble sleeping for the longest time. So I got up early today to make some scones. I don't know how many people dream about food when they are sleeping. Haha! I did all night. Well, right before I went to sleep last night I watched Ina Garten make some chive biscuits.
They looked so freaking goood! So I went to the foodnetwork to look for some recipes. I finally decided on cranberry orange scones. Secretly, I was really excited to make them this morning. Too bad my taste tester (Adym) has been feeling too ill to eat them. I knew we didn't have any oranges from reading the recipe last night so I made it with lemons instead. I am really proud of the results. Yummers! they are good! Check out my image below and for those who want to give it a go, recipe follows.

Cranberry Orange Scones courtesy of foodnetwork
Copyright, 2006, Ina Garten, All Rights Reserved
Show:
Barefoot Contessa
Episode:
Jeffrey Home Alone


4 cups plus 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest
3/4 pound cold unsalted butter, diced 4 extra-large eggs, lightly beaten
1 cup cold heavy cream 1 cup dried cranberries 1 egg beaten with 2 tablespoons water or milk, for egg wash
1/2 cup confectioners' sugar, plus
2 tablespoons
4 teaspoons freshly squeezed orange juice

Preheat the oven to 400 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the 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, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
Brush the tops of the scones with egg wash, sprinkle with sugar, and bake 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 confectioners' sugar and orange juice, and drizzle over the scones.