Cranberry Pecan White Chocolate Scones

Cranberry Pecan White Chocolate Scones

Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
cranberries, dried, sweetened
nuts, pecans
spartan, real semi-sweet chocolate baking chips,
orange juice, raw
milk, buttermilk, fluid, cultured, lowfat

Directions:
Preheat oven to 400 degrees F.
Whisk together flour, sugar, baking powder, baking soda and salt.
Cut butter in until it resembles coarse crumbs.
Stir in berries, nuts, chocolate and orange rind.
Stir in buttermilk and mix with a fork just until dough is evely moistened.
Gather into a ball and place on a floured surface.
Knead 8-10 times gently.
Roll out until 1/2 inch thick.
Cut into triangles and place on parchment-lined cookie sheets, 1 1/2 inches apart.
Bake for 15-20 minutes until nicely browned.