Orange & Cranberry Scones

Preheat your oven to375 ºF.
Grease 2 large-sizedcookie sheets with cooking spray.
In a large-sizedbowl, blend together flour, baking powder, brown sugar, nutmeg and salt.
Add the choppedbutter and mix until a coarse crumb forms.
In another medium-sizedbowl, add egg, sugar and half-and-half and beat until well blended.
In the bowl of flourmixture, add egg mixture and mix until well blended.
Fold in cranberries,walnuts and orange zest.
With your hands,knead the mixture to form a dough.
Divide the dough into2 equal-sized portions.
Place 1 dough portiononto a lightly floured surface and with a rolling pin, roll it into a 6-inchcircle.
Carefully cut thedough circle in 6 tringle wedges.
Repeat with theremaining dough portion.
Arrange the sconesonto the prepared cookie sheets in a single layer.
Bake forapproximately 20 minutes or until top becomes golden brown.
Remove the cookiesheets from oven and place onto a cooling rack for about 10 minutes.
Then invert thescones onto the cooling rack to cool completely before serving.