Orange-Cranberry-Chocolate Oatmeal Scones

a combination of a few recipes from Joy of Cooking, p. 792

Makes 12 scones

Preheat oven to 450 degrees. Have ready a large ungreased baking sheet. Whisk together thoroughly in a large bowl:
1 1/2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt

Stir in, using your fingers if necessary to separate the fruit:
1 1/4 cups old-fashioned rolled oats
1/2 cup dried cranberries
1/2 cup chocolate chips
3-4 teaspoons orange zest

Whisk together, then add all at once:
1 large egg
10 tablespoons warm melted unsalted butter
1/3 cup milk

Mix with a rubber spatula just until the dry ingredients are moistened. The batter will be quite sticky. Transfer the dough to a lightly floured surface. With floured fingers, pat the dough into an 8 inch round about 3/4 inch thick. Cut into 12 wedges. Place the wedges 1/2 inch apart on baking sheet. Bake until lightly browned, 10 to 12 minutes. Let cool on a rack or serve warm.