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Cranberry Scones

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1 3/4 C. all-purpose flour
3 T. granulated sugar
2 1/2 t. baking powder
2 t. grated orange peel
1/3 C. cold butter
1/2 C. dried cranberries
2 eggs, slightly beaten (divided)
4 to 6 T. half-and-half

Preheat oven to 400°F.

In a medium bowl, combine the flour, sugar, baking powder and orange peel. Cut the butter into the flour mixture until it resembles fine crumbs. Stir in cranberries, 1 beaten egg and just enough half-and-half to enable dough to form into a ball.

Turn the dough onto a lightly floured surface; knead lightly 10 times. Roll or press dough into a 9-inch circle; cut into 10 wedges. Place wedges 2 inches apart on a lightly greased cookie sheet. Brush with remaining beaten egg.

Bake for 10 to 12 minutes or until light golden brown. Remove from sheet immediately. Serve warm.