Oooops, I just discovered I left out some of the glaze information - here it is: The left out portion is in bold:
BBB'S World-class Cranberry Scones
An original recipe by BumbleBeeBoogie
2 cups bleached all-purpose flour
1/2 teaspoon salt
2 teaspoons double-action baking powder
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
2 tablespoons granulated white sugar
1/2 cup solid butter-flavor vegetable shortening
1/2 cup fresh buttermilk
1/3 cup fresh orange juice
Bring one cup of water to a boil in a saucepan or in a microwave oven. Remove from the heat; add the dried cranberries, cover and let rest for at least 15 minutes to soften the berries; when softened, thoroughly drain the cranberries.
Preheat the oven at 425 degrees F. Lightly grease a large non-stick baking sheet.
In a large bowl, whisk together the dry ingredients: flour, salt, baking powder, soda, cream of tartar and sugar. Add the shortening; using your hands to work the shortening into the dry ingredients until the mixture resembles a coarse meal. Add the softened, drained cranberries and toss with a fork until the berries are coated.
Add the milk and orange juice to the dry ingredients and stir with a fork until the ingredients are moistened and the dough clings together and is soft. (Be very careful that you do not over-mix the dough or the scones will be tough.)
Using a large spoon, drop the scone dough onto the baking sheet, one heaping tablespoon at a time, to make a total of 15 scones. Place the scones at least 1-inch apart on the baking sheet to allow for expansion. Bake for 15 minutes.
While the scones are baking, prepare the Glaze:
3 tablespoons granulated white sugar
1/4 teaspoon ground cinnamon
1 tablespoon butter, melted
1 tablespoon heavy cream
In a bowl, melt the butter in a microwave oven. Then combine the ingredients to make a paste.
Remove the scones from the oven and brush with the glaze. Return the glazed scones to the oven and bake for 2 minutes longer, or until the scones are lightly browned.
Remove the hot scones from the baking sheet and place in a napkin-lined basket to keep them warm. Serve the scones plain, or with whipped sweet butter, clotted cream, strawberry preserves, or Lingonberry preserves. Makes 15 scones. Best eaten while warm, but still good hours later.
You may substitute golden raisins for the cranberries, if desired, but the cranberry scones are my favorite breakfast treat.
What makes these scones so unique and good is the second baking for the glaze, which gives them a more crisp and crunchy taste.