Cranberry Orange Scones

Makes 8-10

• 3 cups Flour (all purpose)
• 1/3 cup Granulated Sugar
• 1 1/2 tsp. Baking Powder
• 1/2 tsp. Baking Soda
• 1 tsp. Salt
• 1 Tbsp. Orange Zest, finely zested
• 3/4 cup Butter, chilled, cut into 1/2-inch cubes
• 3/4 cup dried Cranberries
• 1 cup Buttermilk, chilled
• 1/2 plus 2 Tbsp. cup Confectioners’ Sugar
• 4 tsp. Orange Juice

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

1. Sift flour, sugar, baking powder, salt and baking soda into large bowl. Mix in orange peel.
2. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in dried cranberries.
3. Gradually add buttermilk, tossing with fork until moist clumps form. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns.
4. Form dough into 1-inch-thick round. Cut into 8 wedges.
5. Transfer wedges to prepared baking sheet, spacing 2 inches apart. Bake until tops of scones are golden brown, about 25 minutes.
6. Let stand on baking sheet 10-15 minutes.  While scones cool, whisk together the OJ and confectioners’ sugar together, then drizzle over the tops of the scones.