Cranberry Orange Scones

These scones are wonderful to have on hand. They hit the spot when nothing else will do for breakfast. For an afternoon snack cut in half and toast under the broiler with butter and a cup of tea/coffee. You can really adapt this scone recipe to include any of your favorite flavors. Get creative, you can use lemon and walnuts, blueberries, etc..

2 Cups Flour
4 T. of Butter (1/2 STICK)
1 T. Sugar
2 tsp. Baking Powder
1/2 tsp. Salt
1/4 cup Heavy Cream
1 Egg
1 C. Craisins
2 tsp. Orange Zest
1 to 2 T. Sugar for the tops

Preheat oven to 425 degrees.
Grease cookie sheet.
Combine dry ingredients in a large mixing bowl. Cut butter into dry ingredients until size of peas. You can use a fork or a pastry blender to get desired size. Add remaining ingredients, mixing just until dry ingredients are moist. Turn dough onto lightly floured surface and gather into a ball. Pat down into a circle until about ¾ inch thick. Cut into wedges and sprinkle with the sugar. Bake on greased cookie sheets for 12 minutes or until golden brown. Makes 8 scones. If you want the icing on top...just mix some confectioner's sugar and a drizzle of water and orange zest until you have a thick glaze consistency and drizzle ontop of scones.