Non-stick cooking spray
2 1/2 cups Martha White Self-Rising Flour
1/3 cup sugar
1 tablespoon fresh orange peel, grated
1/2 cup butter
1 cup sweetened dried cranberries, cherries, and/or strawberries
1 large egg
1/2 cup buttermilk
1 teaspoon water
1 tablespoon sugar
Heat oven to 400ºF. Spray a large cookie sheet with no-stick cooking spray. Combine flour, sugar, and orange peel in a large bowl. Cut in butter with a pastry blender or fork until the mixture resembles coarse crumbs. Stir in cranberries.
Place egg in a 1-cup measuring cup; beat well. Remove 1 tablespoon of beaten egg; set aside. Add the remaining beaten egg and buttermilk to the flour mixture; stir gently with a fork until dry particles begin to cling together. (Do not add more liquid; the mixture may be crumbly.)
Press the dough together gently on a lightly floured surface to form a ball. Divide the dough in half. Place both halves on the prepared cookie sheet; press each into a 7-inch round. Score each into 6 wedges with a floured knife or pizza cutter.
Stir water into the reserved 1 tablespoon egg. Brush the top of the dough with the egg mixture; sprinkle with 1 tablespoon sugar.
Bake for 16 to 22 minutes or until light golden brown. Serve warm or cool.