Preheat oven to 350 degrees. Lightly oil a baking sheet. Melt butter in saucepan over medium heat, set aside. Stir together the flours, salt, baking powder, baking soda and cranberries in medium bowl. In large bowl, beat sugar with eggs and butter milk. Stir in orange zest. Add about 2/3 of dry ingredients to the wet ingredients and mix until just blended (you may want to use your hands). Add melted butter and remaining dry ingredients and mix lightly.
Turn dough onto floured surface, knead by flattening and folding about 10 times until it no longer sticks. Let dough
rest about 5 minutes. Roll out into thickness of about 1 1/2 inches. Cut into 2" rounds with cookie cutter or glass. Place as many as will be eaten in the morning on baking sheet, 1" apart. Bake until lightly browned, 20-25 minutes.
Freeze remaining rounds in an air tight container. When ready to bake place them on baking sheet, let stand for 10 minutes at room temperature and bake as before. Makes 24 scones
1/2 cup freshly sqeezed orange juice
2 cups confectioner sugar, sifted
zest one orange
1 Tbsp. unsalted butter
Make this simple glaze by zapping it in the microwave. Mix orange juice and confectioner sugar in microwave safe bowl. Stir until sugar is dissolved. Add zest and butter. Microwave for 30 seconds on high. Whisk glaze to smooth our lumps. Drizzle over top of baked scones. Let set for a minute before serving.