Double Berry Tea Scones

• 2 cups all-purpose flour
• 4 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons promise buttery spread
• 7/8 cup 2% milk
• 3/4 cup dried cranberries
• 1 eggs
• 4 berries lipton bavarian wild, pyramid tea bags

1. Preheat oven to 400u0b0.
2. Bring milk just to a boil over medium-high heat in small saucepan. Remove from heat and add Lipton(R) Bavarian Wild Berry Pyramid Tea Bags; cover and brew 5 minutes. Remove Tea Bags and squeeze; chill.
3. Combine flour, sugar, baking powder and salt in medium bowl. Cut in Spread with pastry blender or two knives until mixture is size of coarse cornmeal. Stir in cranberries. Stir in tea mixture with fork just until mixture holds together.
4. Lightly knead dough on lightly floured surface with floured hands and shape into 8- or 9-inch circle, about 3/4 inch thick. Cut dough in half crosswise with floured knife, then cut each half into 4 or 5 wedges. Arrange wedges on cookie sheet. Brush tops with egg and, if desired, sprinkle with sugar.
5. Bake 17 minutes or until golden. Cool 2 minutes on wire rack. Serve warm.

flour, sugar, baking powder, salt, promise buttery spread, milk, cranberries, eggs, bavarian wild

Taken from www.yummly.com/recipe/Double-berry-tea-scones-304355 (may not work)