Cranberry-Graham Scones

• 1 cup flour
• 8 cinnamon graham crackers, finely crushed
• 1/4 cup sugar, divided
• 2 tsp. CALUMET Baking Powder
• 1/4 cup (1/2 stick) cold margarine or butter
• 2 eggs
• 3 Tbsp. milk, divided
• 1/2 cup dried cranberries
• 1/4 cup PLANTERS Pecan Pieces

1. Heat oven to 375F.
2. Mix flour, graham crumbs, 3 Tbsp.
3. sugar and baking powder in medium bowl.
4. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs.
5. Add eggs, 2 Tbsp.
6. milk, cranberries and nuts; stir just until blended.
7. Pat dough into 9-inch circle on greased baking sheet.
8. Brush with remaining milk; sprinkle with remaining sugar.
9. Cut into 10 wedges.
10. (Do not separate wedges.)
11. Bake 18 to 20 min.
12. or until top is golden brown and toothpick inserted in center comes out clean.
13. Cool on baking sheet 5 min.
14. Separate wedges, using knife to cut apart if necessary.
15. Serve warm or at room temperature.

flour, crackers, sugar, baking powder, cold margarine, eggs, milk, cranberries

Taken from www.kraftrecipes.com/recipes/cranberry-graham-scones-75563.aspx (may not work)