My friend, Sara, requested this recipe, so I thought I would share it with you all as well. It comes from the Best of Byerly's cookbook.
Cranberry and Orange Scones
2 cups flour
1/4 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
6 Tbs. butter
1/3 cup dried cranberries, coarsely chopped (I sometimes omit these)
1 egg, slightly beaten
1 egg white, slightly beaten
2 Tbs. sugar
1 Tbs. grated orange peel
Heat oven to 425 degrees. Combine flour, 1/4 cup sugar, baking powder, and salt. With pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in dried cranberries. Combine egg with enough milk to measure 2/3 cup; stir into flour mixture with fork just until mixture holds together. Gently form into a ball with fingers; turn onto lightly floured surface. Knead gently 10 to 12 strokes. With floured rolling pin, lightly roll dough on floured surface to 1/2 inch thickness. Cut into triangular pieces. Arrange scones on an ungreased baking sheet about 2 inches apart. Brush with egg white. Combine 2 Tbs. sugar and orange peel; sprinkle over tops of scones. Bake until lightly browned (8 to 10 minutes)
***I usually grate some orange peel into the dough with the milk/egg mixture to increase the orange flavor. I also double the orange/sugar mixture to sprinkle over the top....just because I like it better that way.
These can be served with Mock Devonshire Cream, if desired. You can find that recipe here.