Cranberry-Orange Scones

This weekend we had friends over to help us put up the roof over our patio. I was on a cooking spree to keep them fed. I made scones for breakfast. Not the most manly thing to eat but they ate them up. I used margarine instead of butter so they were a little flat. I found this recipe in the Cooking Club magazine.

Cranberry-Orange Scones

Ingredients
1 3/4 cups all-purpose flour
1/2 cup dried cranberries
2 ts baking powder
2 tb packed brown sugar
2 ts grated orange peel
1 ts ground cinnamon
1/2 ts salt
1/2 cup unsalted butter, chilled, cut up
2/3 cups plus 2 tbs buttermilk

Directions
1. Heat oven to 400 degrees. Combine flour, cranberries, baking powder, 1 tablespoon of brown sugar, orange peel, cinnamon, and salt in large bowl.

2. With pastry blender or 2 knives, cut in butter until mixture resembles pea-sized pieces. Slowly stir in 2/3 cups of the buttermilk just until soft dough forms and pulls away from sides of bowl.

3. On lightly floured surface, pat dough into 6 1/2 inch round 1 inch thick. Cut into 8 wedges; place on wax paper-lined baking sheet. Lightly brush tops with remaining 2 tablespoons buttermilk; sprinkle with remaining 1 tablespoon brown sugar.

4. Bake 12 to 15 minutes or until golden brown. Cool on wire rack.

Makes 8 scones.

Per Scone: 255 calories, 12.5g fat; 4g protein; 32.5g carbs; 30mg cholesterol; 295mg sodium; 1.5g fiber