Cranberry Orange Scones

Ingridiants

2 cups all-purpose flour
15 teaspoons sugar, divided
3 tablespoon grated orange peel
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter
1 & 1/4 cups dried cranberries
1/4 cup orange juice
1/4 cup cream
1 egg
1 tablespoon milk

GLAZE (optional):
1/2 cup confectioners' sugar
2 tablespoon orange juice

In a bowl combine the flour, 10 teaspoons sugar, orange peel, baking powder, salt and baking soda.
Cut in butter until the mixture resembles coarse crumbs; set aside.
In a small bowl, combine the cranberries, orange juice, cream and egg.
Add to flour mixture and stir until a soft dough forms.
On a floured surface, gently knead 6-8 times.
Pat dough into an two 8-in. circle.
Cut each circle into 4 wedges.
Separate wedges and place on an ungreased baking sheet. Brush with milk; sprinkle with remaining sugar.
Bake at 400° for 12-15 minutes or until lightly browned.
Remove to a wire rack.
Combine glaze ingredients if desired; drizzle over scones.
Best Served Warm!

P.S.

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