Cranberry Orange Scones

ingredients

3 cups all-purpose flour
1/3 cup sugar
2 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 Tbsp. grated orange zest
3/4 cup chilled, unsalted butter, cut into 1/2-inch pieces
3/4 cup dried cranberries
1 cup chilled buttermilk (or try heavy cream for a richer scone)

For glaze:
1/2 cup sifted confectioners' sugar
1 teaspoon freshly grated orange zest
1 tablespoon fresh orange juice

method

Preheat oven to 400. Line a baking sheet with parchment paper.

Sift together flour, sugar, baking powder, soda, and salt into large bowl. Mix in orange zest. 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.

Turn dough out onto lightly floured work surface. Knead briefly to bind dough. Form dough into 1-inch thick round and cut into 8 wedges.

Transfer wedges to prepared baking sheet, spacing 2 inches apart.

Prepare glaze by combining confectioners sugar, orange juice and orange zest in a small bowl.

Bake until tops of scones are golden brown, about 25 minutes. Brush or drizzle scones with glaze while still warm. Enjoy!