Cranberry Scones

• 1 3/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup yellow cornmeal
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons chilled butter, cut into small pieces
• 1/2 cup halved fresh cranberries
• 1/2 cup low-fat buttermilk
• 1/2 teaspoon grated orange rind
• 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 the next 5 ingredients (flour through salt) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add cranberries, tossing to coat.
3. Combine buttermilk, rind, and egg; add to flour mixture, stirring just until moist (dough will be sticky).
4. Turn dough out onto a lightly floured surface, and knead lightly 5 times with floured hands. Pat dough into a 7-inch circle on a baking sheet coated with cooking spray. Cut the dough into 10 wedges, cutting into but not completely through dough. Bake at 375u0b0 for 30 minutes or until golden. Sift powdered sugar over scones; serve warm.

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

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