Adapted from Barefoot Contessa at Home by Ina Garten
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, mix 4 cups of flour, 1/4 cup granulated 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 add to the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combined the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.¬†
Using a large ice cream/ cookie scoop, scoop the scones out onto the prepared baking sheet.¬† 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.¬†