Preheat the oven to 400°
3 cups flour 1/2 cup sugar 2 1/2 tsp baking powder 1 tsp salt 1/2 tsp baking soda 1 tbsp grated orange peel 3/4 cup chilled unsalted butter 1 cup dried orange-flavored cranberries (if you can't find the flavored kind, regular will do) 1/2 cup buttermilk 1/2 cup orange juice - high pulp 3 tsp orange cream yogurt
In a large bowl, combine flour, sugar, baking powder, salt and baking soda. Mix in orange peel.
Cut the butter into 1/2 inch pieces, and mix into the flour using your fingers. Rub and mix and mash (with your fingertips) until the mixture looks like coarse meal. Add the dried cranberries.
Combine the wet ingredients in a small bowl - orange juice, buttermilk, and yogurt. (Note: the orange cream yogurt was a new item at my grocery store. If you can't find something like it, mix a few drops orange extract into plain yogurt.) Slowly add the liquid to the flour/butter, mixing with a fork until you get moist clumpy dough.
Transfer the dough to a lightly floured surface. Knead about 4-6 times, just enough to bind the dough together, then roll/shape it for cutting.
Instead of the usual "round", I formed the dough into a large log, about an inch and a half thick. I cut a slice about every 3 inches. Then I cut these pieces diagonally to form the triangular scone shape. It was way easier to cut that way, IMO.
Lay the cut scones, about 2 inches apart, on a cookie sheet lined with parchment paper. Bake for 15-20 minutes at 400°.
Glaze / Topping While the scones are cooking, mix together 1/2 cup powdered (confectioners) sugar and 1-2 tbsp orange juice. Drizzle this lightly over the tops of the scones as they cool, when they're fresh out of the oven.
Flavored Butter This is what puts the Max in the Yummy. Mix together 1/2 cup softened butter and 3 tbsp orange marmalade.