Wild Rice Cranberry-Orange Scone

A northwoods version of the popular Scottish biscuit. Rich, tender and nutty, with wild rice floor, dried cranberries and orange zest. Makes 8 big wedges. Easy to make: Simply cut 6 Tablespoons of butter or margarine into the package ingredients. Mix 1 egg with enough milk to measure 2/3 cup and stir into mix until just combined. Form into a ball and knead gently 10 to 12 strokes. Press into a 1/2-inch thick circle on an uncreased baking sheet. Cut into wedges. Bake in a preheated 400 degree F. oven until golden brown, 15 to 20 minutes. Serve warm or cold.