Cranberry Scones

• 2 1/2 cups all purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 cup butter or margarine
• 1 cup cranberries, coarsely chopped
• 2 teaspoons grated orange peel
• 2/3 cup sugar
• 1/2 cup buttermilk or sour milk

Method

Preheat oven to 400°F.

In mixing bowl, combine flour, baking powder and baking soda; cut in butter with pastry blended or two knives. Stir in cranberries, orange peel and sugar; stir in buttermilk just until ingredients are moistened.

Working on floured surface, shape dough into two 8-inch circles, 1/4 to 1/2-inch thick. Cut each circle into eight triangular wedges and place on ungreased cookie sheet. Bake for 12 to 15 minutes in preheated 400°F, until golden-browned.

Contributor: Kerstin Bergstrom

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