CRANBERRY SCONES

2 cups flour

10 tab. sugar, divided

1 tab. grated orange peel

2 tea. baking powder

¼ tea. soda

1/3 cup cold margarine or butter

1 cup dried cranberries, coarsely chopped

¼ cup orange juice

¼ cup half-and-half cream

1 large egg, separated

1 tab. milk

GLAZE (optional):

½ cup confectioners’ sugar

1 tab. orange juice

ORANGE BUTTER

½ cup butter, softened

2 to 3 tab. orange marmalade

In small bowl, combine flour, 7 tea. sugar, orange peel, baking powder 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 and stir until a soft dough forms. On a floured surface, gently knead 6 to 8 times. Pat dough into an 8” circle. Cut into 10 wedges and place on an ungreased baking sheet. Brush with milk; sprinkle with remaining sugar. Bake at 400° for 12 to 15 min. or until lightly browned. Combine glaze ingredients if desired; drizzle over scones. Combine orange butter ingredients; serve with warm scones.