Cranberry-Orange Scones

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A decadent favorite for brunches, tea parties, and showers. Serve hot.
2 c. flour
1/3 c. sugar
1 T. baking powder
1/4 tsp. salt
6 T. cold butter, cut into pieces
1/2 c. dried cranberries, cut into small pieces
1 large egg
1/2 c. half-and-half
1-2 tsp. grated orange zest
Preheat the oven to 425 degrees.

Whisk together in large bowl: flour, sugar, baking powder, salt.

Cut in butter with 2 knives or pastry blender, tossing the pieces with the flour mixture to coat and separate them as you work, until the largest pieces are the size of peas and the rest resemble breadcrumbs.

Stir in cranberries.

Whisk together, then add all at once: egg, half & half, orange zest.

Mix with a wooden spoon until ingredients are moistened. Gather the dough into a ball and knead it gently against the sides and bottom of the bowl 5 to 10 times, turning and pressing any loose pieces into the dough each time until they adhere and the bowl is fairly clean. Transfer to a lightly floured surface and pat the dough into an 8-inch round about 3/4 inch thick. Cut into 8-12 wedges and place at least 1/2 inch apart on ungreased baking sheet.

Brush the tops with half & half and sprinkle with sugar.

Bake until the tops are golden brown, 12-15 minutes. Let cool on a rack or serve warm.

From Joy of Cooking

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