Merry Cranberry-Nut Yeast Scones

Ingredients

• 0.5 ounce active yeast dry
• 1 tablespoon double-acting baking powder 
• 1 teaspoon baking soda 
• 2 cups buttermilk 
• 42 servings mock devonshire cream 
• 5 cups flour all-purpose
• 2 teaspoons salt 
• 1 cup shortening 
• 2 teaspoons sugar 
• 0.5 cup cranberries dried sweetened
• 0.5 cup walnuts chopped
• 0.3 cup warm water (100° to 110°)

Equipment

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

Directions

1. Stir together first 3 ingredients in a 1-cup glass measuring cup; let stand 5 minutes.
2. Combine flour and next 3 ingredients in a large mixing bowl; cut in shortening with a pastry blender until crumbly. Gradually add yeast mixture and buttermilk, stirring just until dry ingredients are moistened. Stir in cranberries and chopped walnuts. Cover and chill at least 1 hour or up to 48 hours.
3. Turn dough out onto a lightly floured surface; knead 3 or 4 times. Pat to 1/2-inch thickness.
4. Cut dough with a 2-inch round cutter; place on ungreased baking sheets.
5. Bake at 450 for 10 minutes or until golden.
6. Serve hot with Mock Devonshire Cream and, if desired, jelly.
7. NOTE: For testing purposes only, we used Ocean Spray Craisins for sweetened dried cranberries.