¼ c. chilled, milkadamia buttery spread (1/4 of the container)
1 ½ tsp. baking powder
¾ tsp. baking soda
1 tsp. vanilla
½ c. cranberries, chopped
Icing (if you so desire):
1 c. powdered sugar
1-2 Tbsp. orange juice
Preheat oven to 400 F.
Combine flour, sugar, baking powder, baking soda and salt in a large bowl and whisk together. Add buttery spread to bowl. Cut in using a pastry cutter or two knives until the dough begins to form fine crumbs.
Stir in the cranberries and orange zest.
Add milk and vanilla; mix until it becomes a soft and no longer sticks to the sides of the bowl
Turn onto a parchment-lined cooking sheet sprinkled with flour and shape into a 8″ circle or use a springform pan.
Cut into 8 triangles and gently separate scones, ensure they enough room to spread out as they bake.
Bake for 20 -25 minutes until golden and edges begin to brown.
Remove from oven and cool on a wire rack.
If desired, make icing by combining powdered sugar and orange juice and drizzle over.