Cranberry Scones

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.3 teaspoon baking soda 
• 2 tablespoons butter chilled cut into small pieces
• 0.5 cup cranberries fresh halved
• 1 large eggs lightly beaten
• 1.8 cups flour all-purpose
• 0.5 cup granulated sugar 
• 0.5 cup buttermilk low-fat
• 0.5 teaspoon orange rind grated
• 1 teaspoon powdered sugar 
• 0.3 teaspoon salt 
• 0.3 cup cornmeal yellow

Equipment

• bowl
• baking sheet
• oven
• knife
• blender
• measuring cup

Directions

1. Preheat oven to 37
2. Lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour and the next 5 ingredients (flour through salt) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
4. Add cranberries, tossing to coat.
5. Combine buttermilk, rind, and egg; add to flour mixture, stirring just until moist (dough will be sticky).
6. Turn dough out onto a lightly floured surface, and knead lightly 5 times with floured hands. Pat dough into a 7-inch circle on a baking sheet coated with cooking spray.
7. Cut the dough into 10 wedges, cutting into but not completely through dough.
8. Bake at 375 for 30 minutes or until golden. Sift powdered sugar over scones; serve warm.