Scones - 3 c. self-rising flour - 1/2 c. sugar - 1 stick unsalted butter - 3/4 c. - 1 c.buttermilk - 1/4 c. orange juice - 1/2 c. chopped cranberries (use fresh, freeze until firm and then chop in food processor) - Zest of 1 orange Glaze: - 1 c. powdered sugar - 2-3 T. orange juice
Preheat oven to 400 degrees. Combine flour and sugar. Cut in butter until mixture is coarse and crumbly. Add cranberries and orange zest or peel. Add orange juice to 1/2 c. buttermilk. Stir this mixture into the flour mixture to make a soft dough. If mixture is too dry, add more buttermilk. Turn out on a floured board, form into a circle and cut into 8 pie shaped wedges.
Place scones close together on a cookie sheet sprayed with vegetable oil. Bake in preheated 400 degrees oven for 12-20 minutes or until nicely browned and done -- depending on your oven. Brush with glaze while still hot. Enjoy!
Scones are best served warm. They can be stored in a sealed container and may be reheated in foil before serving.