Cranberry-Orange Scones

Ingredients

• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup sugar
• 3 1/2 tablespoons chilled butter or stick margarine, cut into small pieces
• 1/4 cup dried cranberries
• 2 teaspoons grated orange rind
• 1/2 cup low-fat buttermilk
• 1 large egg, lightly beaten
• Cooking spray
• 1 teaspoon powdered sugar

Preparation

1. Preheat oven to 375°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse meal. Stir in cranberries and rind. Add buttermilk and egg, stirring just until moist.
3. Turn dough out onto a lightly floured surface, and knead 15 times or until smooth.
4. Transfer dough to a baking sheet coated with cooking spray; pat into a 7-inch circle. Cut into 10 wedges, cutting to, but not through, bottom of dough. (Do not separate wedges.)
5. Bake at 375° for 20 to 22 minutes or until golden. Transfer scones to a wire rack; sift powdered sugar over top, and serve warm.