Orange Cranberry Scones

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These scones have been a staple in my family for years. From the start it has been a trial-and-error process, but I have learned how to perfect them in a way that satisfies everyone's tastebuds. There are also so many ways you can variate them using other add-ins like blueberries, raisins, chocolate chips, and nuts like pecans, almonds or walnuts. Enjoy this recipe with a cup of tea or eat them as is.

• Cookie Sheet

• If you have a hot oven, you should double pan your sheet pans, so you don't end up over-baking the scones.
• Use a fork to rub the butter into the scones if you don't want to use your hands. Just press the fork into the butter and flour repeatedly.

4 cups All-Purpose Flour
1 teaspoon Baking Soda
1 stick butter
1/2 cup granulated sugar
1 cup liquid ((juice of fresh orange, if the orange juice doesn't reach 1/2 cup add some milk)
1 tablespoon orange zest
2 teaspoon orange essence
2 cup dried cranberries
Butter for washing and sugar(optional)

1. Preheat oven to 350F. 
2. In a medium bowl, add the flour, baking soda and sugar, whisk until well-combined.
3. Cut the butter into 1/2-inch cubes and add to the flour mixture. With clean hands, rub the butter into the flour mixture until it resembles sand. 
4. Add the cranberries and the orange zest to the flour/butter mixture, mix until well combined.
5. Make a well in the center of the mixture and add your 1 cup of liquid and the extract. Mix until a dough forms. 
6. Turn the dough onto a well-floured surface. Pat the dough into an 8-inch square. Cut into quarters, and cut each quarter in half diagonally, creating 12-16 triangles depending on how large you cut them. Transfer scones to the prepared baking sheet. 
7. Brush the tops lightly with egg wash (or milk) and sprinkle some sugar over the top. Bake scones for 30 for softer scones or 45 minutes for drier scones. The edges should be golden brown. 
8. Let cool and enjoy.