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Cranberry Scones


2/3 cup buttermilk
1 large egg
3 cups all-purpose flour
4 tsp baking powder
1/2 tsp baking soda 1/2 tsp salt
1/4 lb (1 stick) cold, unsalted butter, cut up
1 cup cranberries, halved
1/2 cup sugar
1 tsp grated orange peel

Preheat oven to 375. In a medium bowl, whisk together the buttermilk and egg. Set aside. In a large bowl, add the flour, baking powder, baking soda, and salt. Stir until blended. Add the butter and cut in with a pastry blender or rub with your fingers until the mixture looks like fine granules. Add the cranberries, sugar and orange peel, tossing until evenly blended. Pour in the buttermilk mixture and stir with a fork until a soft dough forms.

Turn dough onto a lightly floured board and knead for about 30 seconds (really!). Form dough into a ball; cut into 8 wedges. Roll each wedge into a ball and place on an ungreased cookie sheet. Bake 20-25 minutes or until medium brown. Cool on a wire rack. Serve warm with lots of butter.

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