Cranberry Orange Scones

Preheat oven to 400 F.

Mix all of the the dry ingredients (flour through salt) in a large bowl and then cut butter in using a pastry blender or crisscrossing 2 knives until the mixture looks like pea-sized crumbs. Stir in the orange juice, orange zest, honey, egg and cranberries. Stir in the half-and-half or coconut milk until the dough leaves the sides of the bowl.

Turn the dough onto a lightly floured surface and knead it 10 times. Then roll or mash the dough down with your hands until it is basically a rectangle about 1/2 inch thick. Then cut out your preferred size and shape for your scones. I used a knife to cut diamond shapes into the dough. You could also make fun shapes with a cookie cutter.

Place these on a parchment paper lined baking tray. Combine the egg and water in a small bowl. With a pastry brush (or a spoon) brush the top and sides of the scones with the egg wash. Put pan into the oven and bake 10-12 minutes until golden brown.

Best served warm with sugar-free jam, creamed honey, sweet butter, or all three!