Ingredients
3 cups all-purpose flour1/3 cup plus 2 tablespoons sugar, divided2-1/2 teaspoons baking powder3/4 teaspoon salt1/2 teaspoon baking soda3/4 cup cold butter1 cup buttermilk1 cup dried cranberries1 teaspoon grated orange zest1 tablespoon whole milk1/4 teaspoon ground cinnamon
Preparation
In a bowl, combine the flour, 1/3 cup sugar, baking powder, salt and baking soda; cut in butter until mixture is crumbly. Stir in the buttermilk just until combined. Fold in the cranberries and orange zest.
Turn onto a floured surface; divide dough in half. Pat each half into a 6-in. circle. Cut each circle into six wedges. Separate wedges and place 1 in. apart on a lightly greased baking sheet. Brush with milk. Combine the cinnamon and remaining sugar; sprinkle over scones. Bake at 400° for 15-20 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.
