• Preheat the oven to 375°F.
• Grease or spray a 16-wedge mini scone pan, (or you can use an 8-wedge scone pan).

SCONES:

• In a large bowl, mix the flour, brown sugar, baking powder, and salt.
• Use a pastry blender or 2 sharp knives to cut in the chilled butter until it resembles coarse crumbs. Set it aside.
• In a medium bowl, mix the cranberries, sugar, and orange rind.
• Add this to the crumb mixture. Set this aside.
• In a small bowl, mix the egg and the half-and-half cream.
• Stir this into the mixture just until a dough forms. Do not over-mix!
• Pat the dough into wedges of the prepared pan.
• Bake at 375℉. for 23–25 minutes or until cake tester inserted in the middle comes out clean. Do not over-bake!
• Place the pan on a wire rack to cool for 15 minutes, then invert the pan on the wire rack to release the scones. Turn the scones right-side up to completely cool on the wire rack.

GLAZE:

• In a small bowl, mix the confectioner’s sugar and milk until the glaze is runny. Add a little more milk if needed.
• Drizzle the glaze over the cooled scones.
• Serve plain or with butter or Mock Devonshire Cream.
• Store the scones covered at room temperature on top of the counter for up to 3 days.