3 C all-purpose flour
3 T. granulated sugar
2 ½ t. baking powder
½ t. salt
Zest of 1 orange or 1 t. orange oil
10 T. cold, unsalted butter, cut into pieces
1 C. cold buttermilk
¾ cup dried cranberries
¼ cup chopped dried apricots
Step 1: Preheat oven to 425˚F. Line a baking sheet with parchment paper.
Step 2: In a bowl, stir together the flour, granulated sugar, baking powder, salt, and orange zest. Add the butter to the flour mixture. With a pastry blender or two knives, cut in the butter until the mixture resembles course crumbs.
Step 3: Add the buttermilk to the dry ingredients all at once and stir until a sticky dough forms. Stir in the cranberries and apricots just until evenly distributed.
Step 4: Scrape the sides and bottom of the bowl and turn the dough out onto a lightly floured board. With floured hands, gently knead the dough 8-10 strokes; the dough will be very soft. Press and pat the dough into a loose rectangle about 1 ½ inches thick. Fold the rectangle like a letter, overlapping the two short sides in them idle to make three layers. Pat out the dough into a thick triangle. Divide in half. Pat each portion into a round ¾ inch thick and 8 inches in diameter. Cut each round into six wedges.
Step 5: Arrange the wedges, 2 inches apart, on the prepared sheet. Bake until golden brown, 14-18 minutes. Transfer to racks. Serve the scones warm with butter.