Traditionally, scones are made with currants or raisins. We've found that dried cranberries are a welcome addition; the orange zest offers a citrusy boost.
2 cups flour, plus extra for work surface
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar, divided
1 tablespoon orange zest
1/2 cup (1 stick, or 8 tablespoons) cold unsalted butter, cut up
2/3 cup buttermilk
1 cup dried cranberries
Nonstick cooking spray
1 tablespoon milk
Heat oven to 425°.
In a large bowl or the bowl of a food processor, combine flour, baking powder, baking soda, salt, 2 tablespoons sugar, and orange zest.
Pulse butter into mixture. Stir in buttermilk and dried cranberries, mixing just until moistened.
Turn dough out onto a lightly floured surface. Knead 5 or 6 times. Pat into an 8-inch circle. Cut into 8 wedges.
Arrange wedges 1 inch apart on a lightly greased baking sheet. Brush with milk and sprinkle with remaining 1 tablespoon sugar.
Bake 15 minutes, or until golden-brown. Remove from pan and cool on wire racks.