Cranberry-Orange Scones

• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup sugar
• 3 1/2 tablespoons chilled butter or stick margarine, cut into small pieces
• 1/4 cup dried cranberries
• 2 teaspoons grated orange rind
• 1/2 cup low-fat buttermilk
• 1 large egg, lightly beaten
• Cooking spray
• 1 teaspoon powdered sugar

1. Preheat oven to 375u0b0.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse meal. Stir in cranberries and rind. Add buttermilk and egg, stirring just until moist.
3. Turn dough out onto a lightly floured surface, and knead 15 times or until smooth.
4. Transfer dough to a baking sheet coated with cooking spray; pat into a 7-inch circle. Cut into 10 wedges, cutting to, but not through, bottom of dough. (Do not separate wedges.)
5. Bake at 375u0b0 for 20 to 22 minutes or until golden. Transfer scones to a wire rack; sift powdered sugar over top, and serve warm.

flour, baking powder, baking soda, salt, sugar, butter, cranberries, orange rind, lowfat buttermilk, egg, cooking spray, powdered sugar

Taken from www.myrecipes.com/recipe/cranberry-orange-scones-1 (may not work)