Categories: breakfast, dessert, snack

Ingredients

• 3 C all purpose flour
• 1/3 C sugar
• 2 1/2 t baking powder
• 1 t salt
• 1/2 teaspoon baking soda
• 1 T grated orange peel (w/ some juice)
• 3/4 C dried cranberries
• 3/4 C chilled unsalted butter, cut into pieces
• 1 C chilled buttermilk

Directions

1. Preheat oven to 400 degrees. Line baking sheet with parchment paper.

2. Sift flour, sugar, baking powder, salt, and baking soda into large bowl. Mix in orange peel and juice.

3. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in dried cranberries. Gradually add buttermilk, tossing with fork until moist clumps form.

4. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns. Form dough into 1 in thick rounds and cut into eight wedges, or roll out and use cookie cutters.

5. Space scones 2 in apart on the cookie sheet and baked until the tops are golden brown.

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