Cranberry-Orange Scones

Preheat the oven to 400 degrees F (200 degrees C).

Combine flour, butter, white sugar, baking powder, salt, and orange zest in the bowl of a food processor; pulse until butter is pea-sized or smaller.

Pour buttermilk and 1/2 of the orange juice in slowly, with the processor running, until dough is sticky and all flour is absorbed.

Mix in dried cranberries until evenly distributed.

Reserve remaining orange juice for the icing.

Place dough on a lightly floured surface and gently roll to a thickness of about 1 inch.

Cut dough into 12 triangles with a knife (or use a biscuit cutter for circles) and transfer to a baking sheet.

Bake in the preheated oven until golden brown, about 15 minutes.

While the scones are baking, combine reserved orange juice and 1 cup powdered sugar for icing.

Stir to desired consistency, adding more powdered sugar as needed.

Remove scones from the oven and let sit for 5 minutes to cool.

Transfer to a plate and drizzle with icing.