adapted from Epicurious.com

3 cups flour

1/3 cup sugar

2 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 tablespoon grated orange peel

3/4 cup chilled, unsalted butter (cut into 1/2 inch cubes)

1 cup chilled buttermilk

Preheat oven to 400.  Line a baking sheet with parchment paper.

Combine the flour, sugar, baking powder, salt and soda in a large bowl.  Mix in the orange peel.  Add the butter and rub it with your fingertips into the flour mixture until it resembles coarse cornmeal.  Mix in dried cranberries.  Gradually add buttermilk - stirring with a fork until moist clumps form.  

Turn dough onto a lightly floured work surface.  Knead about 8 to 10 times.  Form dough into a 1 inch thick round.  With a cookie cutter, cut scones into desired sizes.  Place the scones on the baking sheet.

Bake until golden brown - about 25 minutes.  Serve with orange marmalade immediately.