Preparation:

Preheat oven to 400° F.

In a mixing bowl, combine flour, sugar, baking powder, salt and orange peel. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Add cranberries, beaten egg and half-and-half.

Turn dough onto lightly floured surface. Knead lightly 10 times. Divide dough into 2 portions. Pat each portion into a 6-inch circle about 1/2-inch thick. Place both, about 2 to 3-inches apart, on ungreased baking sheet. Brush with beaten egg white.

Bake for 10 to 12 minutes or until golden brown. Cut into wedges to serve. Best served warm.

Makes: 12 scones
Source:
Submitted by: Recipe Group Member
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