Cranberry Orange Scones

Yields 1 dozen scones

2 cups all-purpose flour
1/4 cup packed brown sugar
1 tablespoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup butter, chilled and diced in 1 inch cubes
1 cup fresh cranberries, roughly chopped
1/3 cup white sugar
2 oranges (zest, grated)
1/2 cup chopped walnuts (optional)
3/4 cup half-and-half cream
1 egg


Preheat oven to 375 degrees F (190 degrees C).

In a large bowl, stir together flour, brown sugar, baking powder, nutmeg and salt. Cut in butter until mixture resembles coarse crumbs.

In a separate bowl, toss cranberries with sugar; add to flour mixture along with orange zest and nuts. Mix lightly.

In another bowl, beat together cream and egg; slowly pour into dry ingredients, mixing with rubber scraper until dough forms.

Knead dough 4 or 5 times, being careful not to over handle. Divide in half.

Turn dough out onto lightly floured surface. Shape each half into a 6 inch circle. Cut each circle into 6 wedges.

Place scones on lightly greased baking sheets.

Bake in preheated oven until golden brown, about 20 minutes.