In a bowl, combine the flour, 1/3 cup of sugar, baking powder, baking soda and salt; cut in butter.

Stir in the buttermilk just until combined. Fold in the cranberries, walnuts and orange peel.

Note: You can use a baking sheet or scones pan, your choice.

Turn dough onto a floured surface and divide in half (see instructions below for scones pan). Shape each portion into a ball and pat into 6-inch circle. Cut each circle into 6 wedges.

Baking Sheet: Place each scone on a lightly greased baking sheet. Brush each scones with a little milk.

Scones Pan: Take about 3/4 of the dough and pat into an 8-inch circle, then cut into 8 wedges. Take the leftover dough and pat into a square, then cut crosswise to get 4 triangles. Lightly grease each section of scones pan. Transfer the other 4 hand-pressed scones to a lightly greased baking sheet. Brush each scones with a little milk.

Bake at 375 degrees for about 20 minutes or until golden brown. Makes 1 dozen.

Cinnamon-Sugar Topping Combine the cinnamon and 2 Tbls. sugar; sprinkle over scones.

Orange Glaze Topping: Mix powdered sugar and orange juice until smooth. Drizzle over each scones. Let sit about 10 minutes to firm up.