I made these using a small heart cookie cutter, but you could make them larger or a different shape if you'd like. I also sprinkled them with autumnal colored sugar sprinkles, for an extra touch.
Cranberry Orange Mini Scones
3/4 c frozen butter
2 1/2 c flour
2/3 c sugar
1/2 tsp baking soda
2 1/2 tsp baking powder
1 tsp King Arthur Flour orange juice powder (optional)
zest of 1 orange
1 c chopped cranberries (fresh or frozen)
3/4 c buttermilk
(colored sugar for sprinkles, if desired)
Preheat oven to 400 F. Grate butter in a food processor (or by hand). Add the additional ingredients, except for the buttermilk, and pulse until just combined and the cranberries are chopped. Add in the buttermilk and pulse until a dough forms. Turn out onto a floured surface and roll out to about 1/2" thick. Cut into desired shapes and transfer to a baking sheet lined with parchment paper. Spray the tops with butter flavored cooking spray and sprinkle with colored sugar sprinkles if desired.
Bake for about 10 minutes, or until lightly browned.