I made this recipe yesterday for the first time, they were so easy and tasted so great I turned around a whipped up another batch - a double batch to be exact. It literally takes five minutes to mix this together, no kneading, just rolling, and whola...scones in the oven and smelling divine!

1 1/2 C. flour
3 Tbsp sugar
1 1/2 tsp baking powder
1 Tbsp finely grated orange zest
1/4 tsp fine salt
6 Tbsp cold unsalted butter, cut into pieces
1/2 cup half-and-half cream (plus extra for brushing)
2/3 cup dried cranberries
Preheat oven to 375* and grease baking sheet or line with parchment.
Place flour, sugar, baking powder and orange zest in a mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment. Cut the butter into the dry ingredients until it resembles a coarse meal, then add the cream. Mix just until dough comes together.
Stir in the cranberries.
Turn dough onto a lightly floured surface. Roll out the dough to an inch thick, fold in half and repeat again (this is the secret to a flaky scone). Roll out the dough a third time to a disc 1" thick and cut into six wedges. Place on baking sheet and brush with remaining cream.
Bake for 15-18 minutes or until tops are nicely golden.
Makes six large scones (I would cut the scones smaller to get more out of the recipe)
**Slice open a cooled scone and layer with a couple slices of cheddar cheese - a great snack or fast lunch on the go**