Cranberry Orange Scones

2 cups all purpose flour
10 teaspoons sugar, divided
1 tablespoon grated orange peel
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup cold butter
1/4 cup orange juice
1/4 cup half and half cream
1 teaspoon orange extract (optional)
1 egg
1 cup dried cranberries (I used fresh frozen cranberries)
1 tablespoon milk

Glaze: 1 cup confectioners' sugar, 2+ tablespoons orange juice

In large bowl, mix flour, 7 teaspoons of sugar, orange peel, baking powder, salt, and baking soda. Cut butter into mixture until it resembles coarse crumbs. Set aside.

In small bowl or measuring cup, combine orange juice, cream, orange extract, egg, and dried cranberries (if using fresh cranberries, add when kneading). Add to flour mixture, measure just until soft dough forms. On a floured surface, knead very gently about six times. Pat dough into 8 inch circle. Cut into 8 wedges.

Separate wedges and place on ungreased baking sheet. Brush with milk, sprinkle with remaining sugar. Bake at 400 degrees for 12-15 minutes or until lightly browned.

Combine glaze ingredients to make a thick glaze. Drizzle over each scone.

To use food processor:

Combine all dried ingredients into food processor bowl. Add butter and pulse just until mixture becomes crumbly. Pour liquid ingredients without any cranberries into processor. Pulse just until mixture comes together.

Proceed as above recipe, adding cranberries after taking out of processor.

This recipe is delicious and moist. I'm going to try it using lemon juice, lemon extract, and poppy seeds very soon.