Isn’t it fun to plan different breakfast for the Christmas season? As I skimmed through the different food magazines for new recipes, this one caught my eye as one that will be on our table. Taken from Food Network magazine…*to make ahead, see below*

4 cups plus 1/4 cup flour

1/4 cup granulated sugar, plus extra for sprinkling (since it is Christmas, I am going to use the red sugar sprinkles for the top)

2 tables baking powder

2 teas kosher salt

2 teas grated orange zest (2 oranges)

3/4 lb (3 sticks) cold unsalted butter, cubed

4 extra large eggs, lightly beaten

1 cup cold heavy cream

1 cup dried cranberries

1 egg beaten with 2 tables water, for egg wash

1/2 cup plus 2 table powdered sugar

4 teas freshly squeezed orange juice

Preheat oven to 400. Line a baking sheet with parchment paper ( I don’t do this, I just use regular baking sheet and very lightly grease with butter)

In a large mixing bowl, mix 4 cups of flour, 1/4 cup granulated sugar, baking powder, salt and orange zest. Add the butter cubes (which you have cut into small cubes) and mix at lowest speed until the butter is size of small peas. Combine the eggs and heavy cream and with mixer on low, slowly add to the flour mixture . Mix just until blended. The dough will look lumpy. Combine the dried cranberries, which you have stirred with the remaining 1/4 cup flour. Add to the dough and mix on low until blended.

Dup the dough onto a well-floured board and knead it into a ball. Flour hands and a rolling pin and roll the dough just under 1″ thick. You should still see small pea size bits of butter in the dough. Keep moving the dough on the floured board (or counter which you have layered waxed floured paper. Cut 3″ circles using a biscuit cutter or turn a drinking glass upside down using it if you don’t have a biscuit cutter. Place scones on the prepared baking pan. Gather up the unused portions of dough and roll out again and continue cutting round disc until all the dough is used up.

Brush the tops of the scones with the egg wash, sprinkle with granulated sugar and bake for 20-25 min or until the tops are lightly browned and insides are fully baked. The scones will be firm to the touch. All the scones to cool for 15 min, then whisk together the powdered sugar and orange juice and stir until no lumps remain and drizzle over the scones.

*Follow the recipe until you put the egg wash on top. Cover the scones on the baking pan and place in fridge overnight. The next morning, brush the tops with the egg wash and sprinkle with granulated sugar; bake and glaze as directed.