Columbus Cranberry Scones

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
What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog......
***************************************
Dwight D. Eisenhower
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes