| Prep time: | 20 Min |
| Cook time: | 15 Min |
| Ready in: | 35 Min |
| SERVINGS: |
| Original yield: 16 servings |
INGREDIENTS
* 1 1/2 cups butter (no substitutes), softened
* 1/2 cup fresh or frozen cranberries
* 2 tablespoons confectioners' sugar
* 1/2 teaspoon grated orange peel
* SCONES:
* 2 1/2 cups all-purpose flour
* 2/3 cup sugar
* 2 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 3/4 cup butter (no substitutes)
* 1 cup chopped fresh or frozen cranberries
* 3/4 cup buttermilk
DIRECTIONS
* In a mixing bowl, cream butter. Stir in cranberries, confectioners; sugar and orange peel; mix well. Cover and refrigerate for at least 1 hour. Meanwhile, combine the dry ingredients in a bowl. Cut in butter until mixture resembles coarse crumbs. Add cranberries. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; gently knead 6-8 times. Divide in half. Pat each into an 8-in. circle. Cut into eight wedges. Place 1 in. apart on ungreased baking sheets. Bake at 400 degrees F for 15-18 minutes or until lightly browned. Remove from pans to wire racks. Serve warm with cranberry-orange butter.
