Preheat the oven to 425°F.

Spray a baking sheet with non-stick spray or brush with vegetable oil.

In a mixing bowl, stir together the sugar, baking powder and one cup of flour. Using a pastry blender or knife, cut in the butter until it resembles coarse meal (some chunks of butter may remain).

Stir the beaten egg into the cream, add the finely grated orange peel, and mix into the flour mixture until just combined. Add cranberries (and nuts, if using).

Lightly form the dough mixture into a ball.

Flatten into a circle, rolling out from the center in all directions until the circle is about 1/2-3/4 inch thick. Cut into circle using a 4 inch cookie cutter or glass dipped in flour, or cut into wedges as you would a pie. Place on greased baking sheet and bake in preheated oven for 14-18 minutes, or just until the scones begin to brown.

For a glazed crust, brush scones with heavy cream before baking. Sprinkle with coarse sugar, if desired.

Submitted by: CM