From Organic Valley dairy farmer Regina Beidler: “I found this scone recipe in a magazine--it also included a glaze and orange butter. But I keep it simpler, since I think the scone is sweet enough and has good flavors.”
Heat oven to 400 degrees. Combine flour, 7 teaspoons of the sugar, orange peel, baking powder, salt and baking soda in a large bowl. Use a pastry cutter or two knives to cut in butter until the pieces are about the size of sunflower seeds.
Beat egg in a small bowl. Stir in cranberries, orange juice and half-and-half until well-combined. Stir wet mixture into dry mixture until barely combined.
Transfer dough to a floured surface and knead lightly 6 to 8 times. Pat dough into an 8-inch circle and slice into 10 equal wedges with a sharp knife (or cut out rounds with a biscuit cutter).
Place scones on an ungreased baking sheet, brush with milk and sprinkle with remaining sugar. Bake until high and golden, 12-15 minutes.