Columbus Cranberry Scones

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

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

makes 15 to 16 scones.

Nutrition facts per serving: cals: 202 total fat: 10g chol: 54mg sod: 191mg carb: 24g fiber: 1g protein: 4g

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