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Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside. In a large bowl mix together the flour, salt, baking powder, baking soda, sugar, and orange zest. 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. 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. Add in the chopped cranberries and gently fold them into dough with a spatula. 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. Lightly brush each scone with the egg wash, then sprinkle the top of each scone with sugar. 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. 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.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh ricotta — lasagna, cannoli, gnocchi, ravioli filling
Norwegian wafer iron — roll into cones for cream filling
Record your recipes and experiments — organized cooking journal
Thick Devonshire cream — afternoon tea scones, strawberry jam