Fresh Orange Cranberry Scones

I made these a few years ago, but found some cranberries super cheap and bought some oranges this weekend, this was something I started thinking about before I felt like I had energy to make them... 
I have substituted orange juice or almond milk in  for the half and half with this recipe at times. I think I also played around with adding cinnamon or nutmeg.... so do as you please and enjoy! I think I like the scones because they are not sooo sweet....

Fresh Cranberry Orange Scones

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup granulated sugar
1 tablespoon orange zest
1/2 cup unsalted cold butter, cut into small pieces
3/4 cup half and half (I used fresh orange juice instead)
2 large eggs
1/2 teaspoon vanilla extract
1 cup fresh or frozen cranberries

Topping:

2 tablespoons half and half
Turbinado sugar

1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat, set aside.

2. Whisk the flour, baking powder, and salt together in a large bowl. In a small bowl, rub the sugar and orange zest together with your fingers. Whisk into the flour mixture.

3. Add cold butter pieces to the flour mixture. Cut in butter using a pastry blender, fork, or your hands. I prefer to use my hands. Mix until you have pea size chunks of butter.

4. In a small glass measuring cup, whisk the half and half, eggs, and vanilla extract together. Pour over dry ingredients and mix with a spatula until moist. Gently stir in the fresh cranberries. Transfer dough to a floured countertop and knead until dough comes together.

5. Shape dough into a large circle. Use a floured rolling pin to roll out the scone dough. Cut dough into wedges and place on the prepared baking sheet. Brush each scone with half and half and sprinkle generously with turbinado sugar. Bake for 15-17 minutes, or until scones are golden brown. Remove from oven and cool on a wire rack.

Makes 10-12 scones