The weather here in Vancouver has been very rainy and windy lately. Often, I just feel like staying home all day. I made these scones a few days ago to warm and lift myself up.  Orange and cranberry is one of my favourites.  The two flavours just work together like magic ! With a cup of coffee….Mmmmmmmm, so comforting and delicious ! Scones are actually pretty easy to make, they freeze well too, so you can make and cut the dough ahead and bake later.  You don’t need to thaw them, just take them out when you are preheating the oven.  But keep in mind, the baking time will be slightly longer. 

Makes about 8 scones

• 360 g all-purpose flour 
• 1 teaspoon baking powder 
• 1/2 teaspoon baking soda 
• 1/4 teaspoon salt 
• 120 g granulated sugar 
• 120 g unsalted butter (chilled and cut into small pieces)
• Zest of 1/2 small orange 
• 60 g dried cranberries 
• 1 egg
• 1/2 cup buttermilk 
• 30 mL orange juice 
• 1 teaspoon pure vanilla extract 
• 1/2 teaspoon orange extract 
• 50 g melted dark chocolate for drizzling (optional)

1. Preheat oven to 375ºF
2. Sift together flour, baking powder, baking soda and salt
3. Mix in sugar
4. Cut in butter with a pastry cutter or rub in by hands until resembles coarse crumbs
5. Add orange zest and cranberries 
6. Add egg, buttermilk, orange juice and vanilla and orange extract, mix until blended
7. Transfer dough to a floured surface, and press together to form a round disc about 1/2 inch thick
8. Wrap with plastic wrap and refrigerate for about 1 to 2 hours
9. Cut disc into 8 triangular wedges 
10. Bake on cookie sheet lined with parchment paper for about 20 minutes
11. Serve warm with butter or drizzle with melted dark chocolate