| | Directions | | In a bowl combine flour, 7 tsp. 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 cranberries, orange juice, half and half, and egg. Add to flour mixture, stir until a soft dough forms. On a floured surface, knead 6-8 times. Pat dough into an 8 inch circle; cut into 10 wedges. Separate wedges and place on an ungreased cookie sheet. Brush with milk; sprinkle with remaining sugar. Bake at 400° for 12-15 minutes or until lightly browned. Combine glaze ingredients and drizzle over scones. |
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| Ingredients | | - |  | 2 cups flour |
| - | | 10 teaspoons sugar, divided |
| - | | 1 tablespoon grated orange peel |
| - | | 2 teaspoons baking powder |
| - | | 1/2 teaspoon Salt |
| - | | 1/4 teaspoon baking soda |
| - | | 1/3 cup cold butter |
| - | | 1 cup dried cranberries |
| - | | 1/4 cup orange juice |
| - | | 1/4 cup half and half |
| - | | 1 egg |
| - | | 1 tablespoon milk |
| - | | Glaze |
| - | | 1/2 cup powdered sugar |
| - | | 1 tablespoon orange juice |
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