2 c. unbleached flour

5 Tbsp. sugar

1 Tbsp. baking powder (aluminum free, if possible)

1/2 tsp. Kosher salt

zest of 1 orange (washed & dried first)

6 Tbsp. butter (cold, right from the fridge), cut into small pieces

2/3 c. fat-free milk

2 Tbsp. orange juice (squeezed from the orange you zested)

1/2 c. dried cranberries

Preheat oven to 425

Place flour, sugar, baking powder, salt, and orange zest in mixer bowl. Mix briefly to evenly distribute ingredients.

Add butter, a few pieces at a time. Combine until butter pieces resemble small pebbles in the flour. Add milk and OJ. Mix until just combined.

Add dried cranberries. Mix until just combined.

Turn out dough (it will be sticky) onto well-floured surface. Gently “knead” dough about 3 times to cover in a light dusting of flour.

Pat (no rolling pins!) dough into circle, 1” thick. Using pizza cutter, cut dough into 8 triangles.

Place on ungreased baking sheet, about 1/2” apart. Brush with a bit more milk and sprinkle with sugar.

Bake for 15 minutes. Remove from baking sheet and cool on racks. {If you let scones sit on baking sheet, they will begin to stick}.

Store in airtight container on counter for up to 3 days. These freeze well in a gallon zip-top bag.