Cranberry-Orange Scones

Shit you'll need:

4 C. flour
4 t. baking powder
3/4 C. sugar
1 t. salt
Grated orange peel from 1 orange (fresh is good, but you can use dried)
1 C. butter, room temperature, cut into small (tbsp-sized) pieces
2 large eggs
1/3 C. frozen orange juice
1/3 C. milk
1/2-3/4C. fresh or frozen cranberries

To prepare:

Combine dry ingredients plus grated orange peel.
Cut in butter until mixture resembles coarse crumbs.

In small bowl, whisk eggs, orange juice and milk. (Save a couple of tablespoons to brush tops of scones before baking.)
Stir into flour mixture, combining until dough is moist.
(If it is too sticky to handle, add a bit more flour.)
Mix in the cranberries.

Turn dough onto floured work surface.
Knead a few turns.
Divide dough into two balls; pat each into a circle.
Cut 6 scones (wedges) from each.
Brush with reserved egg mixture.

Put on greased cookie sheets and bake at 375 degrees for 20 to 25 minutes. Keep checking until they are golden brown.

These are best served with real butter (cholesterol be damned!). If you have any clotted cream or raspberry/strawberry jam (the GOOD stuff), so much the better.

Oh, and a good, strong cup of Darjeeling tea (sugar and cream included) always goes well, too.