1 3/4 cups (425 mL) all purpose flour
1 tbsp (15 mL) sugar
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
1/4 cup (50 mL) firm butter or margarine
1/2 cup (125 mL) whipping cream
1 egg, lightly beaten
1 cup (250 mL) Craisins® Dried Cranberries
2 tsp (10 mL) finely-grated orange peel
Preheat oven to 425°F (220°C). Grease a cookie sheet.
Combine dry ingredients in a large mixing bowl. Work butter or margarine into dry ingredients until butter is the size of small peas, using a pastry blender or fork. Add remaining ingredients, mixing just until the dry ingredients are moist.
Turn dough onto a lightly floured surface and gather into a ball. Pat into a circle 3/4-inch (18 mm) thick. Cut scones using a 2-inch (5 cm) round cutter; re-pat and cut scrap dough. Place on cookie sheet. Sprinkle with sugar.
Bake 12 minutes or until golden brown. Makes 10 scones.