| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads, Scones |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1/4 |
c |
Sugar |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 6 |
tb |
Chilled butter |
| 1/2 |
c |
Dried cranberries |
| 2 |
ts |
Grated lemon peel |
| 2/3 |
c |
Buttermilk |
| 1 |
ts |
Sugar |
INSTRUCTIONS
1. Combine the flour, 1/4 cup sugar, baking powder and salt. Cut in the
butter until crumbly. Stir in the dried cranberries and lemon peel.
2. 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.
3. Bake in a preheated 425-degree oven 15-20 minutes, until golden. Serve
warm.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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