Cranberry Pecan Scones

2 c. all-purpose flour

1/3 c. sugar

2 t. baking powder

½ t. salt

½ c. cold butter or margarine

2 eggs

3 T. orange juice

1 t. vanilla extract

½ t. grated orange peel

½ c. chopped fresh or frozen cranberries (thawed)

½ c. chopped pecans

1 egg white

½ t. water

Directions:

In a large bowl, combine the flour, sugar, baking powder and salt.  Cut in butter until mixture resembles coarse crumbs.  In another bowl, beat the eggs, orange juice, vanilla, and orange peel.  Add to flour mixture along with cranberries and pecans.  Stir just until moistened.

Pat dough into a 6 1/2-inch circle on a greased baking sheet.  Combine egg white and water, brush over dough.  Cut into eight wedges (do not separate).  Bake at 400 degrees for 20-25 minutes or until golden brown.  Cool on a wire rack.