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
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Preheat oven to 400 degrees. Line baking sheet with parchment paper.
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Sift flour, sugar, baking powder, salt, and baking soda into large bowl. Mix in orange peel and juice.
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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.
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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.
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Space scones 2 in apart on the cookie sheet and baked until the tops are golden brown.