Cranberry Orange Scones

Sift together flour, 7 teaspoons sugar, baking powder, salt and baking soda. Stir in grated orange peel. Cut in butter until mixture resembles course crumbs; set aside.

In a small bowl, combine dried cranberries, orange juice, cream and egg. Add to the flour mixture and stir until a soft dough forms.

On a floured surface, gently knead 6-8 times. Pat dough into an 8-inch circle. Cut into 10 wedges. Separate wedges and place on an ungreased baking sheet. Brush with milk; sprinkle with remaining 3 teaspoons sugar (OR use turbinado sugar).

Bake at 400 degrees for 12-15 minutes or until lightly browned.

Glaze:
Combine powdered sugar with 1 tablespoon orange juice. Drizzle all over scones.