2 cups all-purpose 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 cream
1 tablespoon milk
1/2 cup confectioners' sugar
1 tablespoon orange juice
1/2 cup butter, softened
2 to 3 tablespoons orange marmalade
In a large bowl, combine the flour, 7 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 8-in. circle. Cut into 10 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. Combine orange butter ingredients; serve with warm scones.
Yield: 10 scones.
~~Taste of Home December/January 2000~~