2 3/4 cups flour
1/3 cup sugar
3/4 tsp salt
1 TBL baking powder
1/2 cup cold butter
1 cup dried cranberries
1 cup chopped walnuts
zest of 1/2 an orange
2 large eggs
juice from 1/2 an orange
1/2 a cup of milk
In a large bowl mix together flour, sugar, salt and baking powder.
Using a pastry cutter cut butter into flour mixture just until the mixture is crumbly.
Stir in cranberries, walnuts & orange zest.
Add wet ingredients & mix well.
Line your counter (or cookie sheet) with parchment paper and dust parchment paper with flour.
Divide dough in half. Round each half into a circle - your circles should be between 5 & 6 inches round and 3/4 of an inch thick:
Brush the scones with milk and sprinkle with course sugar.
If you were working on the counter move the parchemnt paper with the scones on it to a cookie sheet.
Place scones on the cookie sheet in the freezer for about 30 minutes. (This step is important in helping get the light and fluffy texture and a higher rise.)
While scones are chilling heat oven to 425 degrees F.
Bake scones for 20-25 minutes or until they are golden brown.
Remove scones from the oven and brush with melted butter.