Cranberry Scones

• 3 c. sifted Martha White self-rising flour
• 1/2 c. sugar
• 1 tsp. grated orange peel
• 1/2 c. (1 stick) butter or margarine, softened
• 1 c. fresh or frozen cranberries, halved
• 1 egg
• about 1/2 c. buttermilk
• Orange Butter

1. Preheat oven to 400u0b0.
2. Grease a large baking sheet.
3. Stir together flour, sugar and orange peel in mixing bowl. Cut butter into flour mixture with pastry blender or two knives until mixture resembles coarse crumbs.
4. Stir in cranberries.
5. Break egg into measuring cup.
6. Add enough milk to make 2/3 cup.
7. Add milk mixture to dry ingredients.
8. Stir gently with a fork until dry particles begin to cling together.
9. Do not add more liquid.
10. Mixture may be crumbly.
11. Turn mixture out onto lightly floured board or pastry cloth and gently push particles together to form a ball of dough. Divide dough in half.
12. Place both halves on prepared baking sheet and press each into a 6-inch circle. Cut each circle into 8 wedges using floured sharp knife or pizza cutter. Separate wedges slightly, leaving about 1/2-inch between each wedge.
13. Bake 20 to 25 minutes or until golden brown. Cool 5 minutes on baking sheet and carefully slide rings off baking sheet.

flour, sugar, butter, frozen cranberries, egg, buttermilk, orange butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1004899 (may not work)