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1
Preheat oven to 400u00b0(F). Line a large baking sheet with parchment paper; set aside.
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2
In a large bowl mix together the flour, salt, baking powder, baking soda, sugar, and orange zest.
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3
Cut the butter into small cubes then, using two forks or a pastry cutter, quickly work it into the mixture until it resembles a coarse meal. Set aside.
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4
In a small bowl whisk together the egg, ricotta cheese, and milk. Add to flour and butter mixture and use a fork to stir everything together until just moistened.
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5
Add in the chopped cranberries and gently fold them into dough with a spatula.
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6
Pour the shaggy dough out onto a clean, lightly floured work surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet. Leave an inch or so between each scone as they do spread a little.
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7
Lightly brush each scone with the egg wash, then sprinkle the top of each scone with sugar.
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8
Bake for 18-20 minutes, or until the tops are lightly golden brown. Cool scones on the pan for 10 minutes, then top with glaze and serve warm.
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9
For the glaze: In a small bowl whisk together the orange juice, zest, salt, and confectioners sugar. Drizzle over warm scones and serve at once.
