Adapted from Martha Stewart.
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1/3 c. sugar
- 5 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 10 T. cold unsalted butter, cut into pieces
- 2 tsp. finely grated orange zest (about one large naval orange)
- 1 c. dried cranberries
- 1-1/3 c. buttermilk
- 1 c. powdered sugar
- 1/2 tsp. cinnamon
- generous pinch of ground cloves
- generous pinch of ground nutmeg
- 2 T. milk
With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal. Stir in dried cranberries.
Make a well in the center of the mixture. Add buttermilk, and stir until just combined; do not overmix. Use a little more buttermilk if dough is too dry to work with.
Transfer dough to a lightly floured surface; divide in half and shape into two 8-inch rounds. Transfer to baking sheet. Cut each circle into 8 wedges; space them 1/2 inch apart (to prevent sticking, dust knife with flour). Bake until golden, 18 to 20 minutes. Let cool.
To make the frosting glaze, mix powdered sugar, cinnamon, cloves, and nutmeg in a small bowl. Add 1 T. of milk and whisk; add additional milk until the desired consistancy is reached. Using a spoon, drizzle the frosting over the scones and let set.