Categories: Breakfast, Quick Breads & Muffins

Ingredients

• 3 C all purpose flour
• 1/3 C sugar (opt. replace some of sugar with Sucanat)
• 2 1/2 t baking powder
• 1 t salt
• 1/2 t baking soda
• 3/4 C butter, chilled and unsalted, cut into 1/2 inch pieces
• 2 T grated orange zest
• juice of 1 orange
• 3/4 C dried cranberries
• 1 C buttermilk
• Turbinado sugar for sprinkling, opt. (raw sugar)

Directions

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

2. Stir dried cranberries, orange zest and orange juice together in a small bowl. Set aside

3. Sift flour, sugar, baking powder, salt and baking soda into large bowl.

4. Add butter, cutting into flour mixture with a pastry cutter or your favorite method.

5. Mix in dried cranberries/orange mixture. Gradually add buttermilk, tossing with fork or a large spoon until moist clumps form.

6. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4-5 turns. Form dough into 3/4" thick round. cut into 8 wedges. (like cutting a pie into 8 pieces)

7. Transfer wedges to prepared baking sheet, spacing about 1" apart in circle. Opt -sprinkle with turbinado sugar. Bake until tops of scones are golden brown, about 18-20 min. Don’t overbake!

8. Let stand on baking sheet 10 minutes. Serve warm or a room temperature.

9. Opt: Instead of wedges, use your open cookie cutters to make the scones. Your kids will love to help you with this easy, delicious, and beautiful food.

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