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 cup dried cranberries
1/4 cup orange juice
1/4 cup half-and-half cream (or evaporated milk)
1 egg
1 tablespoon milk

glaze:
1/2 cup powdered sugar
1 tablespoon orange juice

orange butter:
1/2 cup butter, softened
2 to 3 tablespoons orange marmalade

In a bowl, combine flour, 7 teaspoons sugar (2Tbl+1tsp), orange 
peel, baking powder, salt and baking soda. Cut in butter until the
mixture resembles coarse crumbs; set aside. In a small bowl,
combine cranberries, orange juice, cream and egg. Add to flour
mixture and stir until a soft dough forms. 

On a floured surface, gently knead 6-8 times. Pat dough into an
8-in. circle. Cut into 10 wedges. Separate wedges and place on
an ungreased baking sheet. Brush with milk; sprinkle with
remaining sugar. Bake at 400° for 12-15 minutes or until
lightly browned.Remove to a wire rack. 

Combine glaze ingredients if desired; drizzle over scones.
Combine orange butter ingredients; serve with warm scones.

Yield: 10 scones
Time:  Prep: 20 min; Bake: 15 min