Cranberry Orange Scones

I love cranberry and orange breakfast treats. I had some leftover cranberries, so I made some scones and we enjoyed them for breakfast for several days. These were more moist than a traditional scone and so Michael liked them much more. They had great flavor and we'll be making them again!

2 cups all-purpose flour

7 teaspoons sugar

1 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 cup chopped cranberries

1/2 cup sugar

1/4 cup orange juice

1/4 cup half-and-half cream

1 egg

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, 1/2 cup sugar, 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. Bake at 400° for 12-15 minutes or until lightly browned. Cool on a wire rack.