A tender, orange-scented scone with dried, sweet-tart cranberries.

Cranberry Orange Scones

1 3/4 cups all purpose flour
3 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon grated orange peel
1/3 cup butter or margarine
1/2 cup dried cranberries (or currants)
1 large egg, beaten
2 tablespoons half-and-half
1 large egg white, beaten

1. Preheat oven to 400°F (205°C).
2. 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.
3. 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.
4. Bake for 10 to 12 minutes or until golden brown. Cut into wedges to serve. Best served warm.

Makes 12 servings.