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Cranberry Scones

2 ½ cups flour
2 teaspoons baking powder
½ teaspoon baking soda
¾ cup sugar
¾ cup butter
1 cup chopped cranberries
1 tablespoon grated orange rind
1 ½ cups buttermilk

In a large bowl blend the flour, baking powder, baking soda and sugar. Using a pasty blender cut in the butter until mixture resembles coarse cornmeal. Stir in the cranberries and orange rind. Add the buttermilk and stir just until the dough holds together.

Turn the dough onto a lightly floured surface and knead several times until dough is no longer sticky. Divide into two pieces and roll each into a ball. Place the balls on greased and floured cookie sheet and press into a 6-inch circle. Score the dough into 8 wedges (do not cut all the way through the dough). Bake at 400 degrees for 12-15 minutes. Remove from the oven and serve while still warm.

 

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