Cranberry-Lemon Scones
Makes 8 scones

These scones are wonderful to munch on with a cup of tea on a cold winter afternoon. Try substituting dried cherries or blueberries for a change of flavour which will have equally good results. You can find dried cranberries in most bulk stores, and some of the fancier supermarkets.

2 c Flour
1/4 c Sugar
2 ts Baking powder
1/2 t Salt
6 tb Chilled butter
1/2 c Dried cranberries
2 ts Grated lemon peel
2/3 c Buttermilk
1 t 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.