Sharon's Orange Scone Berry Cakes

In a bowl, stir together the flour, baking powder, salt and the 2 tablespoons sugar. Using a pastry blender or two knives, cut the chilled butter into the flour mixture. Mix together the egg and cream in another bowl and add to the dry ingredients
stir until just blended. Turn out on a floured board and knead for 1 minute. Shape the dough into a rectangle that is 8 inches wide, 14 inches long and 1/4 inch thick. Brush on the melted butter, then sprinkle with the cranberries, remaining sugar and orange peel. Roll up jelly-roll fashion from the longer, 14-inch side, then cut into 1-inch slices. Arrange the slices, cut side down, on an ungreased baking sheet and bake for 10 to 12 minutes, or until lightly browned. Serve with butter. Adapted from "The Supper Book" by Marion Cunningham (Knopf, $22) Per serving: 238 calories (percent of calories from fat, 47), 3 grams protein, 28 grams carbohydrates, 2 grams fiber, 12 grams fat, 38 milligrams cholesterol, 547 milligrams sodium.