Ingredients:

3/4 cup all-purpose flour
1/2 cup stone-ground yellow cornmeal
1/4 to 3/4 cup sugar, to taste
1/2 tablespoon baking powder
1/4 teaspoon salt
4 tablespoons (1/2 stick unsalted butter,chilled, cut into small pieces)
1/2 cup plus 2 to 3 tablespoons heavy(whipping) cream, chilled
Zest of 1 small orange
1/2 cup dried cranberries

Preheat the oven to 375 degrees. Combine flour, cornmeal, sugar, baking powder and salt in a medium-size bowl. Stir thoroughly. Cut in butter with a pastry blender or fork until the mixture is evenly crumbly. Add the cream and orange zest, stirring until moistened. If needed to make dough easier to work with, add additional cream; do not overwork dough because it is dry. Add the cranberries and mix to form a ball of dough.

Turn the dough out onto a lightly floured work surface and divide it in half. Pat 1 piece out into a 5-inch round, 1/2 to 3/4 inch thick. Cut the round into 6 wedges and place them 1/2 inch apart on an ungreased cookie sheet. Repeat the process with the second piece of dough. Bake the scones in the upper third of the oven for about 15 minutes, until lightly browned and firm. Remove the scones to wire racks to cool slightly. Serve warm. Makes 12 scones.