For the Scones

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3 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon kosher salt

⅓ cup sugar

½ cup unsalted butter, chilled and cut into ½-inch pieces, plus more for the skillet

1 cup dried cranberries

1 tablespoon finely grated orange zest

1 cup heavy cream (plus a little extra for brushing)

1 large egg

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For the Glaze

1 cup confectioner’s sugar

2 tablespoons fresh orange juice

1 teaspoon orange zest

Pinch of salt

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1. Preheat the oven to 400°F. Butter the inside of a No.8 Field Skillet and set aside.

2. In a large bowl, whisk together the flour, baking powder, salt and sugar. Add the butter to the bowl of dry ingredients, and cut it into the flour mixture. Using either a pastry cutter or your hands, rub the butter into the flour, creating gradually smaller pieces. Stop once your butter is broken down into pea-size pieces. Stir the dried cranberries and orange zest into the flour-butter mixture, until evenly dispersed.

3. In a separate, smaller bowl, whisk together one cup of cream and an egg until no streaks remain. Stir the cream mixture into the dry ingredients until fully combined. Your dough will be fairly dry and a little crumbly, but that’s okay!

4. On a floured cutting board or a piece of parchment paper, pat your dough into a 1½-inch-thick circle. Since this is a pretty crumbly dough, make sure you pack it as firmly as you can without over-handling the dough.

5. Cut the dough into 8 equally sized wedges and transfer them to the buttered skillet. Bake for 15 to 20 minutes, or until golden brown around the edges. Remove from the oven and let the scones cool in the skillet.

6. While the scones cool, make the glaze: In a medium bowl, whisk together confectioner’s sugar, orange juice, orange zest, and a small pinch of salt. Whisk until no clumps of confectioner’s sugar remain. Once scones have cooled a bit (they should be warm to the touch, but no longer hot), drizzle the glaze over the top and serve.

7. The scones will keep at room temperature in an airtight container for 1 to 2 days. You can store them in the fridge for up to 5 days, but they may dry out the longer they’re in there.