Recipe - Cranberry-Lemon Scones

2 cup Flour
One fourth cup Sugar
2 teaspoon Baking powder
One half teaspoon Salt
6 tablespoon Chilled butter
One half cup Dried cranberries
2 teaspoon Grated lemon peel
2/3 cup Buttermilk
1 teaspoon Sugar

1. Combine the flour, One fourth cup sugar, baking powder and salt. Cut in the
butter until crumbly. Stir in the dried cranberries and lemon peel.

2. Pour in the buttermilk and stir with a fork until the mixture holds
together. Gather the dough into a ball and gently knead a few times on a
floured surface. Pat out dough to an 8inch circle and cut into 8 wedges.
Place 2 inches apart on greased baking sheet and brush the tops with the
milk. Sprinkle with 1 teaspoon sugar.

3. Bake in a preheated 425degree oven 1520 minutes, until golden. Serve
warm.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini