Orange-Cranberry Scones

Moist light scones with a wonderful crusty outside, fresh from the oven!  

Preheat oven to 400F  place rack in the center of the oven.

For 12 medium fruit scones -

In a large bowl whisk together:
2 1/2 c all-purpose flour
(reduce to 2 c if using butter)
1/4 c sugar
4 tsp baking powder
1/4 tsp baking soda

Grated orange peel.  I look for the darkest naval orange in the grocery store.  Using the finest grate on my kitchen grater I take off the deep color on the entire orange.  Don't grate too deep or you'll get the bitter part of the rind.

Whisk together in a separate bowl:
1 large egg
1 cup vanilla soy milk (or buttermilk or milk)
3 TBS vegetable oil (3.5 TBS melted butter -- reduce flour to 2 cups)
1 c dried cranberries

Pour wet ingredients over the dry ingredients.  Using a rubber spatula gently fold the ingredients slowly until moistened.  Don't over stir, press or fold.  Stir until BARELY incorporated.  This will keep the scones light and fluffy.  Over-stirring can result in hockey pucks with fruit.

Using a soup spoon place batter mounds 1" apart on a greased baking sheet.  Sprinkle tops with sugar.  Bake for 13-15 minutes.

Remove from pan and cool on rack.  Serve warm or cool completely before storing.