Killer Cranberry Scones

Killer Cranberry Scones

Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
cranberries, dried, sweetened
nuts, walnuts, english
orange juice, raw
milk, buttermilk, fluid, cultured, lowfat

Directions:
In a large bowl, stir together flour, sugar, baking soda, baking powder, and salt with a fork.
Cut in butter with a pastry blender until it resembles coarse cornmeal.
Stir in cranberries, walnuts, and orange peel.
Make a well in the center of the mixture and add the buttermilk.
Stir the mixture with a fork until the dough pulls away from the sides of the bowl.
With your hands, gather the dough into a ball and turn out onto a lightly floured board.
Roll or pat the into a 1/2 inch thick square.
Cut into 2 1/2 inch circles (use a cookie cutter or an empty can) and place 1 1/2 inches apart on lightly greased baking sheets.
Bake at 425F for 12 minutes or until lightly browned.