Yes, I'm still baking those cranberries into everything! Luckily the fresh cranberries last a long time in the refrigerator. I started with a simple chocolate scone recipe from Tea Time magazine. I added about a cup of fresh cranberries, used dark chocolate instead of milk chocolate, replaced some of the all purpose white flour with whole wheat and added a candied pecan to the top of each scone. (Yup, still trying to use up the candied pecans, too.) I was pleased with the resulting scones and they should pair well with my homemade lemon curd (cooked up from lemons grown in my own yard)!