Preheat electric oven to 425°F. Grease a baking sheet with non-stick cooking spray. In a large mixing bowl, mix together flour, sugar, baking powder and salt. Cut butter into to the dry mixture with a pastry cutter until the mixture is crumbly. Add the orange zest, cranberries and walnuts and gently stir to combine all the ingredients. Add the buttermilk and juice to the mixture and fold in until everything is incorporated. Gather the dough together and place on a floured work surface. Knead the dough gently about 10 times. Divide the dough in half and pat each piece into a circle about 6-inches in diameter and ½-inch thick. Cut each circle into 8 pie-shaped wedges. Place scones at least 1-inch apart on the baking sheet. Glaze each scone and sprinkle with sugar. Bake for 15-18 minutes until golden and puffy. Makes 16 servings.
Tip: If you don't have buttermilk you can substitute a mixture of 1 cup milk with 1 tablespoon lemon juice. Combine milk and lemon juice and let sit for 5 minutes before using.
Approximate Nutrient Analysis per serving:
200 calories, 11 g fat, 6 g saturated fat, 25 mg cholesterol, 300 mg sodium, 21 g carbohydrate, 1 g fiber, 8 g sugar, 3 g protein