1cupbuttermilkdo not purchase (leftover from orange butter)
Orange Honey Butter:
Add the cream, zest of 1 orange, honey, and pinch of salt to a food processor. Run for 4-5 minutes, until the liquid separates. The solids are the butter you will use to spread on the scones, and the liquid is the buttermilk you will use in the scones.
Strain over a bowl.
Cranberry Orange Scones:
Preheat to 350F. Put the cranberries on a baking tray. Roast 20 minutes. Toss with 1 tablespoon of sugar. Set aside.
Add the flour, sugar, baking powder, baking soda, zest of the other orange, salt, and cold cubes of butter to a food processor. Pulse until it is the texture of breadcrumbs.
Add the entire mixture to a large mixing bowl. Add ¾ cup buttermilk. Mix to combine. Add more buttermilk 1 tablespoon at a time until the dough comes together. You may not need more. Add the cranberries. Gently fold together. It will not be a liquidy or tight mixture.
Line a baking sheet. With a pastry brush, brush a small amount of buttermilk in the 6 spots you will put the scones. This will keep them from sticking.
Do not over-handle the mixture. Gently mold into 6 scones. Place on your sheet pan. Brush the tops of each scone with more buttermilk.
Bake 17-20 minutes.
Let cook on a wire rack.
The cranberries are tart, so this scone will not be like your average sweet cranberry scone.You can skip the orange honey butter and purchase unsalted butter and buttermilk instead of the heavy cream.Scone dough can be stored in the refrigerator overnight and baked the next day.If you do want to freeze the scones for later, you can! Let the scones cool completely before freezing, and place them in an airtight container for maximum freshness. To defrost for serving, let your scones thaw to room temperature and then pop them in the oven for 5-10 minutes.*Inspired by Tyler Florence's Mixed Berry Scones.