Step 1

In a small pan, add the cranberries and orange juice. Cook on med heat until most of the juice absorbs into the dried cranberries. (About 5 - 10 min.) Take off heat and cool.

Step 2

Preheat oven to 400 degrees F. Set aside one sheet pan and a piece of parchment to fit.

Step 3

In a large food processor, fitted with the blade, add flour, 1/4 cup granulated sugar, baking powder, baking soda, salt, and orange zest. Pulse to combine.

Step 4

Add COLD butter cubes and pulse until the butter is the size of small peas. Dump mixture into large bowl and create a well in the middle.

Step 5

In large glass measure, whisk together buttermilk, egg, and vanilla extract. Pour into the well you created with the flour mixture. Stir until JUST COMBINED. (if mixture seems dry, add a little more buttermilk)

Step 6

Lightly dust the parchment with a little flour, then dump the dough onto the paper. Flatten out with hands and dump the cranberries on top. Fold dough over 2 or 3 times to combine, then pat into a 10" circle.

Step 7

Place parchment on baking sheet. With a serrated knife, cut into 8 "pie" slices. Sprinkle with 1 tsp. granulated sugar, if desired.

Step 8

Bake for 15 - 20 minutes, or until done and beginning to brown. Remove from oven and let sit for 5 minutes, then with the knife, cut the "pie" slices all the way through. Serve warm or at room temperature.

Step 9

If using glaze, combine the powdered sugar, vanilla extract, and orange juice until smooth. Drizzle on warm scones.