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1
Preheat oven to 400 F.
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2
Combine first 6 ingredients (flour, sugar, baking powder, baking soda, salt, orange rind).
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3
Cut in butter with a pastry blender until crumbly.
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4
Add buttermilk and cranberries, stirring until moist. (If super sticky, sprinkle with a little flour; if a little too dry, add in 1-2 tablespoons of buttermilk).
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5
Turn dough onto a floured surface and pat into a circle until about 1/2 inch thick. Either cut into wedges (a pizza cutter works great!) for big scones or use a small juice glass or cookie cutter to cut out smaller scones.
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6
Place 1/2 inch apart on a lightly greased cookie sheet. Bake at 400 degrees for 12-15 minutes until lightly browned. Keep in an airtight container.
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7
The variation of this recipe are endless. I have made lemon blueberry, raisin (for cranberries) and walnut (about 1/4 cup chopped) with a little cinnamon, as well as cherry almond. Even mango.
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8
For bacon cheese scones, omit the sugar, cranberries, rind and increase salt to 1 teaspoon salt total. Before adding the buttermilk, add 3 crumbled pieces of bacon (previously cooked until crunchy) and 3/4 cup grated cheddar cheese. Put a little cheese on top of each scone before baking.
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9
So yummy!
