These are fabulous for breakfast, or anytime! They're even good without the frosting, if you can't wait for them to cool before eating.
Makes 8 servings
1 1/2 cups all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter (cut into small pieces)
1/2 cup dried cranberries
2 teaspoons orange rind
1/2 cup buttermilk
1 cup powdered sugar
2-3 tablespoons orange juice
Preheat oven to 400.
Mix together flour, sugar, baking powder and salt in a bowl. Cut in butter with a pastry blender until mixture resembles course crumbs. Stir in cranberries.
In small bowl, mix buttermilk and egg along with orange rind/zest. Add all at once to dry ingredients, mixing JUST until combined, no further. Turn out mixture on floured board and pat into a flat rectangular shape. Cut squares into triangles and arrange on ungreased baking sheet.
Bake 15-25 minutes or until golden brown. Your nose will tell you when these are done!
For glaze, mix together powdered sugar and orange juice, for desired consistency (add juice slowly, as humidity will play a factor in how quickly it reaches drizzle stage). Drizzle over slightly cooled scones.