CRANBERRY ORANGE SCONES

3 cups all purpose flour
1/3 cup sugar or 1/4 cup honey*
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon fresh grated orange peel
3/4 cup chilled margarine, cut into 1/2-inch pieces
3/4 cup dried cranberries
1 cup chilled soymilk or water mixed with 1 tablespoon lemon juice

Heat oven to 400 degrees. Grease baking sheet or line with parchment paper.

Sift flour, sugar, and baking powder, and baking soda into a large bowl. Mix in orange peel. Add margarine and cut in until mixture resembles coarse cornmeal. (I use a stand mixer for this). Mix in dried cranberries. Gradually add liquid, mixing just until moist clumps form.

Turn dough onto a lightly floured work surface. Knead briefly to bind dough. Form dough into a 1-inch thick round. Cut into 8 wedges. Transfer wedges to prepared baking sheet, spacing 2 inches apart.

Bake until tops of scones are golden brown, about twenty five minutes. Let stand on baking sheet 10 minutes.

Serve warm or at room temperature.

*If using honey, add to the batter when mixing in the liquid.