Cranberry - Blood Orange Scones

A new twist on classic cranberry orange scones.

Ingredients:
1 1/2 cups all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter
1/2 cup dried cranberries
1/2 cup buttermilk
1 egg
1 cup powdered sugar
1 sample size canister loose blood orange herbal tea

Directions:
Preheat oven to 400 degrees F.
Boil water, and pour 1/2 cup boiling water over the sample canister of loose tea. Let sit.
Mix together flour, 1/4 cup sugar, baking powder, and salt in a bowl; cut in butter with a pastry blender or fork until mixture resembles coarse crumbs.
Strain liquid from the tea solids, set aside the liquid tea for later. Keep the solids (blood orange rind, berries, hibiscus etc.) (You may want to chop solids from tea lightly to give a more consistant texture - this is optional)
Stir cranberries and the solids from the brewed tea into the dry mixture.
In a small bowl, mix buttermilk and egg; add to dry ingredients all at once, stirring until mixture is just moistened.
Form into a patty on an ungreased cookie sheet or pizza stone
Bake at 400 degrees F. After 10 minutes, remove and cut into 8 wedges with a knife but do not seperate the slices.
Return the scones to the oven for an additional 5-15 minutes or until light golden brown.
Mix together powdered sugar and 2-3 tablespoons of the brewed tea (kept from earlier) into a glaze; drizzle over scones.
Separate scones and serve warm.