| Submitted by | Sher Mattingly |
| Preparation Time | 45 minutes |
| Difficulty | Medium |
| Serves | 8 large scones |
| Description | Excellent, but not difficult to make |
2/3 cup buttermilk or plain yogurt 1 large egg 1 Tablespoon butter, at room temperature 3 cups all-purpose flour 4 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 8 Tablespoons (1 stick) cold unsalted butter, cut up 1 cup fresh or frozen cranberries, cut in half if they are very large 1/2 cup granulated sugar 1 teaspoon freshly grated orange peel (optional)
Heat oven to 375(. Measure buttermilk in a 2-cup glass measure; beat in egg with a fork.
Put flour, baking powder, baking soda, and salt into a large bowl. Stir to mix well. Add the 8 Tablespoons butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine granules.
Add cranberries, sugar, and orange peel; toss lightly to distribute evenly. Add buttermilk mixture. Stir with a fork until a soft dough forms.
Turn out dough onto a lightly floured board and give 5 to 6 kneads, just until well mixed. Form dough into a ball; cut into 8 wedges. Form each wedge into a ball and place on an ungreased cookie sheet.
Bake 20 to 25 minutes, or until medium brown. Remove to a wire rack. Brush with the 1 Tablespoon soft butter. Let cool, uncovered, for at least 1 hour before serving.