These tender, traditional scones are updated with dried cranberries. They are delicious served warm with the accompanying glaze and the cranberry butter! Mmmmmm!

• 3 cups unbleached all-purpose flour
• 1/3 cup granulated sugar
• 2 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 3/4 tsp. salt
• 1 1/2 sticks chilled margarine
• 3/4 cup dried cranberries
• 1 tsp.grated orange zest

Glaze Ingredients needed:

• 1 TBS. cream
• 1/4 tsp. ground cinnamon
• 2 Tbs. granulated sugar

Directions

• Preheat oven to 400 degrees F.
• In a large bowl, stir the flour, sugar, baking powder, baking soda and salt. Add the margarine (cut in about 6-8 pieces) and beat with an electric mixer until well blended. Add the dried cranberries and orange zest. Pour in buttermilk and mix until blended.
• Gather the dough into a ball and divide in half. On a lightly floured board, roll into 2 circles, approximately 1/2"-3/4" thick. Cut each circle into 8 wedges.
• In a small bowl, combine the cream, cinnamon and sugar. Set aside.
• Bake scones on lightly greased baking sheet for 12 to 15 minutes or until scones are golden. Remove scones from the oven and brush with the glaze.

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