Nutorious Cranberry Orango Tango Scones

4 c All Purpose Flour
1 c Sugar
2 T Baking Powder
2 t Ground Cinnamon
1/2 t ground nutmeg
1/2 c butter, softened
2 c Nutorious Cranberry Orange, chopped
1 c Milk
4 eggs

Preheat oven to 400.

Combine flour, sugar, baking powder, cinnamon and nutmeg in a large mixing bowl. Add butter. Mix with an electric mixer on low until it resembles coarse crumbs, about 2 minutes. Stir in Nutorious Cranberry Orange on low speed. In a separate bowl, whisk milk and eggs until well blended. Reserve 1/4 c milk mixture. Add remaining milk mixture to dry ingredients. Mix until just moistened. Gently knead dough on lightly floured surface 5 or 6 times. Divide dough into 2 pieces. Shape each portion into a circle 10 inches in diameter and 1 inch thick. Cut each into 12 wedges. Place dough on greased full sheet pan. Brush surface with reserved milk mixture. Sprinkle with additional sugar if desired. Bake for 15 to 20 minutes or until golden.

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