|Butter||1 1/2 Cup (24 tbs) , softened (Use No Substitutes)|
|Cranberries||1/2 Cup (8 tbs) (Use Fresh Or Frozen)|
|Confectioners sugar||2 Tablespoon|
|Grated orange peel||1/2 Teaspoon|
|All purpose flour||2 1/2 Cup (40 tbs)|
|Sugar||2/3 Cup (10.67 tbs)|
|Baking powder||2 1/2 Teaspoon|
|Baking soda||1/2 Teaspoon|
|Cold butter||3/4 Cup (12 tbs) (Use No Substitutes)|
|Chopped cranberries||1 Cup (16 tbs) (Use Either Fresh Or Frozen)|
|Buttermilk||3/4 Cup (12 tbs)|
In a mixing bowl, cream butter.
Stir in cranberries, confectioners' sugar and orange peel; mix well.
Cover and refrigerate for at least 1 hour.
Meanwhile, combine the dry ingredients in a bowl.
Cut in butter until mixture resembles coarse crumbs.
Stir in buttermilk just until moistened.
Turn onto a lightly floured surface; gently knead 6-8 times.
Divide in half.
Pat each into an 8-in circle.
Cut into eight wedges.
Place 1 in apart on ungreased baking sheets.
Bake at 400° for 15-18 minutes or until lightly browned.
Remove from pans to wire racks.
Serve warm with cranberry-orange butter.
Serving size Complete recipe
Calories 5559Calories from Fat 3648
% Daily Value*
Total Fat 415 g638.5%
Saturated Fat 260 g1300%
Trans Fat 0 g
Sodium 2689 mg112.04%
Total Carbohydrates 432 g144%
Dietary Fiber 15 g60%
Sugars 169 g
Protein 44 g88%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet