10 Scones

For the Scones:
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 or margarine

1 cup dried cranberries

1/4 cup orange juice

1/4 cup half-and-half cream

1 egg

1 tablespoon milk

For the Glaze:

1/2 cup confectioners' sugar

1 tablespoon orange juice

For the Orange Butter:

1/2 cup butter, softened

2 to 3 tablespoons orange marmalade

In a bowl, combine flour, 7 teaspoons sugar, 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 degrees F for 12-15 minutes or until lightly browned.

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