2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2-3 tablespoons sugar
1/2 cup cold butter
1 1/4 cups buttermilk
1 teaspoon orange extract
orange zest from 1 orange
1 scant cup frozen cranberries {I like lots of berries. Use less if you don’t!}
Sanding sugar {coarse sugar} {optional}

To decorate the tops: {optional}

3 tablespoons craisins, chopped
3 tablespoons candied orange peel
1 cup white chocolate melting wafers, melted


1.In mixing bowl, combine flour, baking powder, baking soda, salt, and sugar. Stir.
2. Cut butter into cubes and add into flour mixture. Use pastry cutter or 2 forks to cut butter into flour mixture until it resembles course crumbs.
3. Add cranberries, buttermilk, orange extract and orange zest. Stir with large spoon until soft dough forms.{If dough seems dry, add a little more buttermilk}. Turn onto floured surface {and flour your hands too!}and knead gently 7-8 times. Dough will be very sticky at first.
4. Divide dough into 2 discs. Pat each disc into a 6 inch circle. Cut into wedges with a sharp knife. Sprinkle with sanding sugar or regular sugar if desired.

5. Place wedges on a cookie sheet and bake at 425 degrees for 10-12 minutes, or until scones are puffed up and golden around the edges.

6. Cool scones on wire rack. To finish, drizzle with white chocolate and sprinkle with chopped craisins and candied orange peel.

Now you have a wonderful treat to share….perfect with a cup of tea or coffee!

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