Cranberry Scones

Cranberry Scones

2/3 C. buttermilk or plain yogurt

1 egg

3 C. flour

4 t. baking powder

1/2 t. baking soda

1/2 t. salt

1/2 C. butter

1 C. fresh or frozen cranberries

1/2 C. sugar

1 t. fresh grated orange peel

Preheat oven to 375°F.

Beat egg into buttermilk or yogurt. Sift together flour, baking powder, soda and salt into a large bowl. Cut in butter with a pastry cutter.

Add cranberries, sugar and orange peel. Toss to coat. Add buttermilk mixture. Stir with a fork until a soft dough forms.

Turn out onto a floured board and knead it 5 or 6 turns. Form dough into a ball and pat it out. Cut into 8 wedges.

Bake for 20 – 25 minutes or until a light golden brown. Let cool on a rack for at least 1 hour before serving.