Preheat oven to 425 degrees
- Combine first 6 ingredients; cut in butter w/a pastry blender until mixture is crumbly. Add buttermilk and dried cranberries, stirring just until moistened.
- Turn dough out onto a lightly floured surface; knead 5 or 6 times. Pat into an 8-inch circle. Cut into 8 wedges, and place 1 inch apart on a lightly greased baking sheet. (Optional: Brush with milk and sprinkle w/1 T sugar).
- Bake at 425 degrees for 15 minutes or until scones are golden brown.
- Allow cooling a bit and then drizzling with a mixture of powdered sugar and orange juice.
- Yield: 8 servings.
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