In medium bowl combine flour, sugar, orange peel, baking powder, salt and baking soda.

Cut in butter until mixture resembles coarse crumbs using a pasty blender (or fork) and set aside.

In small bowl combine cranberries, orange juice, cream and egg.

Add to flour mixture and stir until soft dough forms.

On a floured surface gently knead 6-8 times.

Pat dough into a rectangle that is 9 inches long.

With a sharp knife, cut rectangle into three even parts the long way, 3 inches wide.

Slice each three inch section again in half and then each square in half again so you get 12 triangular wedges total.

Separate wedges and place on baking sheet lined with parchment paper or a silicone baking sheet. (Ungreased will also work.)

Brush with milk and sprinkle with coarse sugar.

Bake at 400 degrees for 12-15 minutes or until lightly browned.

Combine softened butter with orange marmalade.

Serve with warm scones.