CRANBERRY SCONES

¾ C chopped cranberries (fresh or frozen)

¼ C white sugar (1^st amount)

2 C flour

4 tsp. baking powder

½ tsp. salt

2 tbsp. white sugar (2^nd amount)

½ C butter

2/3 C milk

Combine the cranberries & ¼ C sugar and set aside.  Combine the flour, baking powder, salt and 2 tbsp. white sugar and mix well.  Cut in the butter with a pastry blender until crumbly.  Stir in the cranberries.  Add the milk and stir with a fork to make a soft dough.  Knead lightly on a floured surface about 10 times.  Roll out to 1/2ʺ thickness forming into a circle.  Cut into wedges and place on an ungreased baking sheet.  Bake at 425°F for 10 – 12 minutes.