1. In a large bowl, combine the flour, 7 teaspoons sugar, orange zest, baking powder, salt and baking soda.
2. Cut in butter until the mixture resembles coarse crumbs; set aside.
3. In a small bowl, combine the cranberries, orange juice, cream and egg.
4. Add to flour mixture and stir until a soft dough forms.
5. On a floured surface, gently knead 6-8 times.
6. Pat dough into an 8-in. circle. Cut into 10 wedges.
7. Separate wedges and place on a greased baking sheet.
8. Brush with milk; sprinkle with remaining sugar.
9. Bake at 400° until lightly browned, 12-15 minutes. Remove to a wire rack.
10. Combine glaze ingredients if desired; drizzle over scones. Combine orange butter ingredients; serve with warm scones.

© 2019 Il Fiorello Olive Oil Company