Ingredients
1-1/2 cups butter, softened1/2 cup fresh or frozen cranberries2 tablespoons confectioners’ sugar1/2 teaspoon grated orange zestSCONES:2-1/2 cups all-purpose flour2/3 cup sugar2-1/2 teaspoons baking powder1/2 teaspoon baking soda3/4 cup cold butter1 cup chopped fresh or frozen cranberries3/4 cup buttermilk
Preparation
In a bowl, cream butter. Stir in cranberries, confectioners; sugar and orange zest; mix well. Cover and refrigerate for at least 1 hour.
Meanwhile, combine the dry ingredients in a bowl. Cut in butter until mixture resembles coarse crumbs. Add cranberries. Stir in buttermilk just until moistened.
Turn onto a lightly floured surface; gently knead 6-8 times. Divide in half. Pat each into an 8-in. circle. Cut into eight wedges. Place 1 in. apart on ungreased baking sheets.
Bake at 400° for 15-18 minutes or until lightly browned. Remove from pans to wire racks. Serve warm with cranberry-orange butter.
