3 cups self rising flour
1/2 cup sugar
1 tsp. grated orange peel, Finely grated
1/2 cup butter or margarine
1 cup fresh or frozen cranberries, halved
1/3 to 1/2 cup buttermilk
1/2 cup butter or margarine, softened
2 tbsp. powdered sugar
1 tsp. grated orange peel.
Preheat oven 400º. Grease large cookie sheet.
In large bowl, combine flour sugar and orange peel, mix together well. With pastry blender or fork, cut in 1/2 cup butter until mixture resembles coarse crumbs. Stir in cranberries.
Place egg in 1 cup measuring cup, beat well. Add buttermilk to make 2/3 cup. Add to flour mixture, stir gently with fork until dry particles begin to cling together. (Do not add more liquid. Mixture may be crumbly.)
On light floured surface, gently press dough together to form a ball. Divide dough in half. Place both halves on greased cookie sheet, flatten each into 6 inch round. With floured knife or pizza cutter, cut each into 8 wedges slightly, about 1/2 inch apart Place on cookie sheet about 1/2 inch apart. Repeat second half same.
Bake 400º for 20 to 25 minutes or until golden brown. Cool on cookie sheet five minutes.
Meanwhile, in small bowl, combine all orange butter ingredients, blend well. Spread on warm scones.
TIPS: To substirute for buttermilk, use 1 1/2 tsp. vinegar or lemon juice, plus milk to make 1/3 to 1/2 cup.