Buttery Cranberry Lemon Scones

Directions

Combine the flour, ¼ cup sugar, baking powder and salt.

Cut in the butter until crumbly.

Stir in the dried cranberries and lemon peel.

Pour in the buttermilk and stir with a fork until the mixture holds together.

Gather the dough into a ball and gently knead a few times on a floured surface.

Pat out dough to an 8-inch circle and cut into 8 wedges.

Place 2 inches apart on greased baking sheet and brush the tops with the milk.

Sprinkle with 1 teaspoon sugar.

Bake in a preheated 425 degree F oven 15 to 20 minutes, until golden.

Serve warm with butter and/or jam if desired.