Ingredients
no-stick cooking spray
SCONES:
3 cups Martha White Self-Rising Flour
1/2 cup sugar
1 teaspoon grated orange peel
1/2 cup butter, softened
1 cup fresh cranberries, halved
1 cup frozen cranberries, thawed, halved (substitution)
1 large egg
1/3 to 1/2 cups buttermilk
ORANGE BUTTER:
1/2 cup butter
2 tablespoons powdered sugar
1 teaspoon grated orange peel
Instructions
Heat the oven to 400°F. Spray a large cookie sheet with no-stick cooking spray. Combine flour, sugar, and 1 teaspoon orange peel in a large bowl; mix well. Cut in 1/2 cup butter with a pastry blender or fork until the mixture resembles coarse crumbs. Stir in cranberries.
Place the egg in a 1-cup measuring cup; beat well. Add buttermilk to make 2/3 cup. Add to the flour mixture; stir gently with a fork until dry particles begin to cling together. (Do not add more liquid. The mixture may be crumbly.
Press the dough gently together on a lightly floured surface to form a ball. Divide the dough in half. Place both halves on the prepared cookie sheet; flatten each into a 6-inch round. Cut each with a floured knife or pizza cutter into 8 wedges. Separate wedges slightly, about 1/2 inch apart.
Bake for 20 to 25 minutes or until golden brown. Cool on the cookie sheet for 5 minutes.
Combine all orange butter ingredients in a small bowl; blend well. Serve warm scones with orange butter.
Tip: To substitute for buttermilk, use 1 to 1 1/2 teaspoons vinegar or lemon juice plus milk to make 1/3 to 1/2 cup.
