Yield: 8 scones, approximately 4 oz each

16 oz all purpose flour
3 oz sugar
2 ½ tsp baking powder
1 tsp salt
½ tsp baking soda
½ tbsp grated orange peel
6 oz butter, cut into ½ inch pieces
6 oz cranberries
2 oz Cranberry Maple Flakes
8 oz chilled buttermilk
1 egg for egg wash
1 tbsp milk for egg wash

Preheat the oven to 400°F. Line a baking sheet with parchment paper. Sift the first five ingredients into a bowl. Grate in the orange peel, then rub in the unsalted butter until the mixture is a coarse meal texture. Mix in the cranberries, and ½ oz of Cranberry Maple Flakes, slowly add the buttermilk, tossing with a fork until ingredients are fully incorporated. Turn dough out on a floured surface and knead 3 or 4 turns to bind it. Shape dough into a 1 inch thick round. Cut into 8 equal wedges. Place the wedges on a baking sheet.

Bake in oven for 15 minutes, remove and brush on egg wash. Sprinkle remaining Cranberry Maple Flakes atop scones. Return to oven and continue to bake for approximately 10 minutes.