Makes 8 scones
2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 Tbsps sugar
1 Tbsp grated orange peel
1/2 cup cold butter, cut into pieces
2/3 cup buttermilk (or reg milk and 1 1/2 tsp vinegar, mix and let sit for 5 min)
1 cup dried cranberries ( or Craisins)
1 Tbsp milk
Preheat the oven to 425. Lightly coat a baking sheet with cooking spray,
Combine the flour, baking powder , baking soda , salt, 4 Tbsp sugar and orange peel and mix well.
Cut the butter in with a pastry blender or food processor.
Stir in the buttermilk and dried cranberries, mixing just until the dry ingredients are moistened.
Tun the dough out onto a lightly floured surface.
Knead it five or six times and pat into an 8" circle.
Cut into 8 wedges and place them 1" apart on the prepared baking sheet.
Brush the wedges with the milk and sprinkle with the remaining 2 Tbsp sugar.
Bake for 15 minutes, or until they are golden brown.
Remove from pan and cool on wire racks.