Recipe - Dried Cranberry Scones

1 One half cup Flour
One half cup Rolled oats
One half cup Sugar
One half cup Snipped dried cranberries
1 tablespoon Baking powder
One half teaspoon Baking soda
One half teaspoon Salt
1 teaspoon Cinnamon
One half cup Buttermilk
1/3 cup Unsalted butter or
margarine, melted
1 lg Egg

GLAZE
1 lg Egg
One half teaspoon Salt

This recipe was in the Dallas Morning News recently. I have not tried them
yet but they sound good.

Put rack in center of oven. preheat oven to 375. Butter baking sheet and
set aside. Put flour, oats, sugar, cranberries, baking powder and baking
soda, salt and cinnamon in mixing bowl. Use fork to mix ingredients. Mix
buttermilk, butter and egg together in small dish. Add to flour mixture.
Use wooden spoon to mix just until flour mixture is moistened; dough will
be in clumps. Do not overmix. Gather lumps into a ball, compacting to hold
together. Dough will be moist, almost wet. Turn dough onto wellfloured
board. Knead dough, folding and pressing dough back onto itself, until
dough holds together and is smooth, about 30 seconds. Pat dough into a 9
inch diameter circle, about One fourth thick. Use a 3 inch round cutter or clean
empty tuna can to cut 9 circles, reworking any scraps. Place scones 1 1/2
inches apart on prepared baking sheet. Brush tops with glaze and bake until
tops are lightly golden, about 16 minutes. Makes 9 servings. For the GLAZE,
mix 1 large egg and One half teasp. salt with fork until frothy. Posted to
KitMailbox Digest by Jdbthomp@aol.com on Aug 20, 1997