Quick Cranberry Nut Scones

Quick Cranberry Nut Scones

2 1/2 C. buttermilk baking mix

3 T. sugar

1/3 C. butter

1/2 C. dried cranberries

1/2 C. chopped walnuts

1/2 C. milk

2 eggs

1 T. milk

1 T. sugar

Preheat the oven to 450° F. Lightly grease a baking sheet.

In a large bowl, combine the baking mix and sugar. Cut in the butter with a pastry cutter until it resembles coarse crumbs.

Stir in the cranberries and nuts. In a cup, beat together the eggs and the milk. Add to the flour mixture.

Turn the dough out onto a floured board. Lightly knead about 5 times. Roll the dough out to a 9 inch square. Cut this into 9 three inch squares. Cut each square diagonally into a triangle, for a total of 18 triangles.

Place the scones, 1 inch apart on the baking sheet. Lightly brush the tops with the 1 T. of milk and sprinkle with the sugar.

Bake the scones for 12 – 15 minutes, or until they are golden brown.