Cranberry Cornbread Scones

Cranberry Cornbread Scones

Ingredients:
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
cranberries, dried, sweetened

Directions:
Preheat oven to 400 degrees.
Grease a large cookie sheet.
Combine flour, cornmeal, sugar, baking powder and salt in medium bowl and stir until mixed.
Cut butter into flour mixture with a pastry blender until coarse crumbs form.
Add milk and stir with fork just until a sticky dough forms.
Gently stir sweetened dried cranberries into dough.
Turn the dough out onto a floured surface and knead gently about 10 times.
Pat dough into a 1/2-inch thick circle.
Cut out dough circles with 2 1/2-inch biscuit cutter and place on cookie sheet.
Bake 14 to 18 minutes or until golden brown.
Serve warm or at room temperature.