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Thursday, February 5, 2009


* 2-1/2 cups all-purpose flour
* 1/2 cup powdered sugar
* 2 tablespoons buttermilk powder
* 4 teaspoons baking powder
* 1/2 teaspoon baking soda
* 3/4 cup cold butter, cut into pieces
* 2 eggs, lightly beaten
* 1/2 cup whole milk, half-and-half, or light cream
* 3/4 cup dried cranberries, snipped dried cherries, dried currants, or snipped raisins
* Whole milk, half-and-half, or light cream (optional)
* Granulated sugar (optional)
* Whipped cream or butter

1. In a large bowl, combine flour, powdered sugar, buttermilk powder, baking powder, and soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make well in center of flour mixture. In bowl, mix eggs, 1/2 cup milk, and cranberries. Add to flour mixture. Using a fork, stir until just moistened.

2. Turn out onto lightly floured surface. Knead gently 10 to 12 strokes or until nearly smooth. Pat or lightly roll to 1/2-inch thickness; cut with a flour 2-1/2-inch round cutter. Or divide dough in half. Pat each half to 1/2-inch-thick circle. Cut each circle into 8 wedges. If you like, brush tops of each round or wedge with some milk. Sprinkle with sugar.

3. Place 1 inch apart on an ungreased baking sheet. Don't flatten. Bake in a 350 degree F oven 15 minutes or until golden. Remove scones from baking sheet. Cool on a wire rack for 5 minutes. Serve warm with whipped cream of butter.

makes 15 to 16 scones.

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