Instructions: Preheat oven to 400B0F. Grease large cookie sheet. In cup with fork, mix cinnamon with 1 tbs of sugar; set aside. 2. In medium bowl, mix flour, baking powder, salt, and 1/4 c sugar. With pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in dried cranberries, sour cream, orange juice, and orange peel just until ingredients are blended. 3. Turn dough onto lightly floured surface; with floured rolling pin, lightly roll dough to 1/2B2 thickness. Cut out scones with 3B2 star shape cookie cutter. With pancake turner, place scones 2B2 apart on cookie sheet. Press trimmings together; roll and cut as above. Sprinkle scones with cinnamon mixture. 4. Bake scones 10-12 minutes until golden. Serve scones warm.

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