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1
Preheat oven to 375u00b0F. Line a baking sheet with parchment paper and set aside.
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2
In a bowl, sift dry ingredients: flour, sugar, baking soda, cream of tartar, and salt. Add orange zest.
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3
To the large bowl, add the cut butter pieces into the dry ingredients. Blend with your hands until the flour mixture looks like a coarse meal. Add dried cranberries.
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4
In a separate small bowl, whisk low-fat buttermilk, lightly beaten egg, orange juice, and vanilla extract. Fold the wet mixture into the dry mix and combine; do not over-mix the dough. Form into a ball.
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5
Turn the dough out onto a lightly floured work surface. Press into an 8-inch disk about 1/2 inch thick. Cut into 8 pieces. Arrange on the prepared cookie sheet.
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6
Using a pastry brush, brush scones with the 1 tablespoon of buttermilk and turbinado sugar. Bake for about 15 minutes and check scones for a golden brown color.
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7
While scones are baking, prepare the glaze. In a saucepan, over medium heat, add orange juice and confectioners sugar. Whisk together to blend ingredients and set aside.
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8
Once scones are baked, set aside to cool for about 10 minutes. Glaze tops of the cranberry orange scones with the orange glaze. Let cool. Serve with your favorite jam or butter. Keep extras in a resealable bag and reheat as needed.
