I used a basic Buttermilk Scone recipe from Simply Scones and revved it up a bit.
2 cups all purpose flour (I used flour with baking powder in it, adding 1-1/2 teaspoons to this measurement and omitting the baking powder listed below).
1/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, chilled
1/2 cup buttermilk
1 large egg
2 teaspoons vanilla extract
2/3 cup dried cranberries coarsely chopped
1 teaspoon orange zest
1 tablespoon vanilla sugar
Preheat oven to 400 degrees
In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt. Cut the butter into 1/2 inches cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. Mix in the zest. In a small bowl, stir together the buttermilk, egg, and vanilla. Add the buttermilk mixture to the flour mixture and stir to combine. Stir in the cranberries.
With lightly floured hands, pat the dough into an 8-inch diameter circle on an ungreasted baking sheet (silicone baking sheets). Sprinkle with the vanilla sugar and press lightly into the mixture. With a serrated knife, cut ino 8 wedges (carefully if using the baking sheets). Bake for 18 to 20 minutes, or until the top is lighly browned and a cake tester or toothpick inserted inot the cent of a scone comes out clean.
Remove the baking sheet to a wire rack and cool for 5 minutes.
Using a spatula, transfer the scones to the wire rack to cool. Recut into wedges, if necessary. Serve warm or cool completely and store in an airtight container.
Makes 8 scones at better than the coffeeshop calorie count of 251 calories each.