(WZZM) -

Irish Scones

Pre-heat oven to 400. Makes 32 scones

¼ cup Sugar

2 Tablespoons Baking Powder

2 teaspoons Salt (Kosher if you have it)

4 cups Flour

Zest from a lg. Orange (save the orange for juice in frosting/glaze)

1 6oz. pkg. Dried Cranberries

1 cup chopped Pecans (use whichever kind you like)

½ cup chopped White Chocolate (optional)

Combine the above ingredients in your mixer bowl and stir to blend well.

Add to flour:

¾# cold Butter, cut up in small pieces

Mix on low-med speed until crumbly looking

Combine in a bowl & mix with a fork to blend:

1 cup Whipping Cream

4 jumbo or x-lg Eggs (equal to one cup)

1 teaspoon Vanilla

Add the wet ingredients to the dry ones and mix only until combined. Dump dough out onto a well floured surface, dough will be soft, and work together into a large circle about 2" thick, (kind of the size of an oversized salad plate.) Cut the dough into 4 sections. Flatten each section into a circle, one at a time, with your hands to about ½-3/4" and cut each one into 8 pie shaped sections, like pizza. Place pieces in opposite directions on large cookie sheet. Bake at 350 for 20-25 minutes, just until they are slightly browned around the edges. Do NOT overbake.

If you do not have 2 cookie sheets, put the remaining dough into the refrigerator until ready to bake.

Remove scones from the cookie sheet when done and cool on a rack.

While scones are baking, make a mixture of: Glaze (optional)

1 one cup powdered sugar

Juice from the Orange

Mix together well until smooth, put into a sandwich bag, cut off the corner and put on scones while still slightly warm.

Store cooled scones in sealed freezer bags and freeze any extra you may have. They keep well in the fridge for up to a week, in a sealed bag.