2 c. plus 1/4 c. unbleached all-purpose flour
3 Tbls. sugar
1 1/2 Tbls. baking powder
1 tsp. salt
1 Tbls. grated orange zest
1 stick unsalted butter
1/2 c. heavy cream
1/2 c. homemade yogurt
1/4 tsp. orange extract
1/2 c. dried cranberries
1 egg, beaten with 1 Tbls. milk, for egg wash
2 Tbls. natural cane sugar
3/4 c. confectioners sugar
4 tsp. freshly squeezed orange juice
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl combine 2 cups flour, sugar, baking powder, salt, and orange zest. Cut in butter, with a pastry blender or forks until the largest piece of butter is no larger than a pea.
In a separate smaller bowl, combine the eggs, heavy cream, yogurt, and orange extract.
Combine the dried cranberries and extra 1/4 c. of flour. Add wet ingredients to the dry mixture. Add in flour covered cranberries. Stir until well combined. The batter will be lumpy! Don't worry, it's supposed to be this way.
Turn the dough out onto a well floured surface, and knead it into a ball. Flour your hands, and press the dough into a circle, about 1 inch thick. Cut circle into 8 even triangles, like a pie. Carefully transfer scones to parchment paper line baking sheet, leaving at least two inches between them.
Beat an egg with 1 Tbls. milk and brush tops of scones with egg wash mixture. Sprinkle with 2 Tbls. natural cane sugar.
Bake for 20- 25 minutes until the tops are lightly browned and insides are set. Remove scones to a wire cooling rack, and cool for 15 minutes.
Whisk confectioners sugar and orange juice together and drizzle over scones.