Cranberry Scones

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
orange juice, raw
milk, buttermilk, fluid, cultured, lowfat
water, bottled, generic

Directions:
Preheat oven to 400F.
Combine the dry ingredients in a medium sized bowl.
Add the butter and cut into with a pastry cutter until resembles coarse meal.
Add the chopped cranberries until coated with flour mixture and the orange zest is evenly distributed.
In another bowl, combine the buttermilk and water.
Add the wet ingredients to the dry ingredients and mix together gently just until combined.
Turn the dough onto a floured surface, knead lightly.
and divide into 2 equal sized balls.
Pat each ball into 6 inch circles and slightly domed in shape.
Cut each circle into 8 wedges and place on an ungreased cookie sheet.
Allowing space between each scone.
Sprinkle the tops with granulated sugar and pat in gently.
Bake 12 minutes or until lightly browned.