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1
Preheat the oven to 425 F.
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2
In a large mixing bowl combine the flours, baking powder, sugar, cinnamon, salt and dried cranberries. Whisk the dry ingredients together.
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3
Add the cubed cold butter into the flour mixture and use a pastry cutter or your hands to cut the butter into the mixture. The mixture should look slightly crumbly once the butter is cut into it.
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4
In a smaller bowl combine the Greek yogurt, buttermilk, orange zest, and extracts.
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5
Add the yogurt mixture to the flour mixture and fold together with a spatula. The dough may seem a little dry, but don't worry. Just use your hands to press all the mixture together.
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6
Turn the dough out onto a clean surface and form into a circle that is about an inch thick. Cut the dough into 8 wedges and then cut those 8 wedges in half.
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7
Place the 16 small scones (or 8 larger scones) onto a Silpat- or parchment paper-lined baking tray and bake for 12-15 minutes at 425 F. When the scones are done baking place them on a wire rack to cool.
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8
While the scones are cooling make the glaze if you desire. In a small bowl whisk together the powdered sugar and fresh orange juice (add orange juice as needed to reach drizzling consistency).
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9
Drizzle or dunk the scones in the glaze. Allow the glaze to set up, then serve.
