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Preheat oven to 400 degrees
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In the bowl of your food processor, combine dry ingredients and orange zest and pulse a few times to combine, then add in the butter and pulse it until the butter is crumbled into the dry ingredients
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In a separate bowl combine the cranberries, orange juice and half and half - let sit for 5 minutes, scramble the egg in an already used measuring cup or small bowl
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Pour the soaked cranberry mixture over the dry ingredients and add in the egg. Pulse the wet into the dry until a ball forms
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Turn the mixture out onto a floured countertop and knead 6-7 times until it comes together - then pat into a 10" circle. Cut into 8 wedges and place on a baking sheet lined with silpat or parchment paper. Paint the top of the scones with milk and sprinkle with remaining 2 tsp of sugar.
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Bake at 400 degrees for 15 minutes (2-3 minutes longer if you use a silpat)
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Let cool and glaze with orange sugar glaze, if you choose to.