Buttermilk Cranberry Scones

Directions

Heat oven to 375℉ (190℃).

Measure buttermilk in 2 cup glass measure, beat in egg with fork.

Put flour, baking powder, soda and salt into a large bowl.

Stir to mix well. Add 8 tablespoons butter and cut in with a pastry blender or rub in with your fingers, until mixture looks like fine granules.

Add cranberries, sugar, and orange peel: toss lightly to distribute evenly.

Add buttermilk mixture.

Stir with a fork until a soft dough forms.

Turn out dough onto a lightly floured board and give 5 to 6 kneads, just until well mixed.

Form dough into a ball, cut into 8 wedges. Form each wedge into a ball and place on an ungreased cookie sheet.

Bake 20 to 25 minutes or until medium brown.

Remove to wire rack.

Brush with the 1 tablespoon of soft butter. Let cool, uncovered, at least 1 hour before serving.

Serve with jams, jellies and/or plain or lemon yogurt.

Makes 8 scones.