These tart and zesty scones provide a nice counterbalance to the fruit-forward flavors of KORBEL Sweet Cuvée.

Cranberry-Orange Scones

• 1 cup dried cranberries
• Zest of 2 oranges
• 5 cups cake flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• ¼ cup sugar
• 6 ounces butter, at room temperature
• 2 cups half-and-half, plus more as needed

Preheat oven to 375°F. Place cranberries, orange zest, flour, baking powder, salt, sugar and butter in a mixing bowl and mix well. Pour in 2 cups half-and-half and gently mix, adding more as needed to make a slightly tacky dough.

Shape dough into two circles about 8 inches in diameter. Cut into 8 wedges, and bake for 15 to 20 minutes or until lightly browned.

Note: May also substitute dried blueberries and lemon zest.