Cranberry-Lemon Scones

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

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.