When I made my first scones a couple of years ago for my niece, we both fell in love with them, eating a whole plateful in one sitting. Since that time, I have experimented with a wide variety of ingredients, especially fruits and juices, to create different flavor combinations. This version is a favorite because the juice and cream combination create a buttermilk-like mixture that perfectly frames the raisins and cranberries and makes these light, flaky and delicious!
Spray a large baking sheet with no-stick cooking spray. Set aside.
In a food processor, combine flour, baking powder, salt, 4 tablespoons sugar, and butter. Process until crumbly.
Pour into a large bowl and stir in zest, raisins, and cranberries.
Stir cream and juice together in a small bowl. Pour over first mixture. Stir until combined.
Place on a heavily floured surface and knead 2-3 times with floured hands. Shape dough into a ball, flattening to about 1 1/4-inch thickness. Place on prepared baking sheet. Cut into 8 wedges, separating slightly. Spray tops with buttery spray. Dust tops lightly with remaining sugar.
Bake for 11-14 minutes or until golden brown. Serve warm with butter and your favorite jam. Serves 8.