Cranberry Scones

Ingredients:

BUTTER:
1 1/2 c butter (no substitutes), softened
1/2 c fresh or frozen cranberries
2 T confectioners' sugar
1/2 t grated orange peel

SCONES:
2 1/2 c flour
2/3 c sugar
2 1/2 t baking powder
1/2 t baking soda
3/4 c butter (no substitutes)
1 c fresh or frozen cranberries
1 c white chocolate chips
3/4 c butter milk

Directions:
In mixing bowl, cream butter. Stir in cranberries, sugar, and orange peel; mix well. Cover and refrigerate at least 1 hour. Meanwhile, combine dry ingredients in a bowl. Cut in butter until mixture resembles course crumbs. Add cranberries and white chocolate chips. Stir in buttermilk until just moistened. Turn onto lightly floured surface; gently knead 6-8 times. Divide in half. Pat each into 8 inch circle. Cut into 8 wedges. Place 1 inch apart on ungreased baking sheets. Bake at 400F for 15-18 minutes or til lightly browned. Remove from pans to wire racks. Serve warm with cranberry-orange butter.