Orange Cranberry Scones

Cranberries are a winter fruit native to North America

1 1/2 cup flour
1 1/2 tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
7 tablespoons chilled unsalted butter, cut into small pieces
1 cup cranberries
1 egg, lightly beaten
2 tablespoons fresh orange juice
1 cup powdered sugar
2 tablespoons orange juice

Preheat oven to 400 degrees fahrenheit

In a large bowl, whisk together the flour , sugar, baking powder, salt, nutmeg.  Cut in the butter with a pastry blender until mixture resembles small peas. Add cranberries. In a small bowl whisk together egg and 2 T. orange juice. Pour liquid mixture into dry ingredients stirring until a soft dough is formed.
Roll dough out on a lightly floured board into a rectangle 1/2 inch thick.  Cut in long strips followed by triangle cuts. Place on untreated cookie sheet . Baked until golden brown, about 15 minutes.

Prepare icing by mixing powdered sugar and orange juice.  Drizzle over warm scones.