Ingredients

• 2-1/2  cups all-purpose flour
• 1/2  cup powdered sugar
• 2  tablespoons buttermilk powder
• 4  teaspoons baking powder
• 1/2  teaspoon baking soda
• 3/4  cup cold butter, cut into pieces
• 2  eggs, lightly beaten
• 1/2  cup whole milk, half-and-half, or light cream
• 3/4  cup dried cranberries, snipped dried cherries, dried currants, or snipped raisins
•   Whole milk, half-and-half, or light cream (optional)
•   Granulated sugar (optional)
•   Whipped cream or butter

Directions

1. In a large bowl, combine flour, powdered sugar, buttermilk powder, baking powder, and soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make well in center of flour mixture. In bowl, mix eggs, 1/2 cup milk, and cranberries. Add to flour mixture. Using a fork, stir until just moistened.

2. Turn out onto lightly floured surface. Knead gently 10 to 12 strokes or until nearly smooth. Pat or lightly roll to 1/2-inch thickness; cut with a flour 2-1/2-inch round cutter. Or divide dough in half. Pat each half to 1/2-inch-thick circle. Cut each circle into 8 wedges. If you like, brush tops of each round or wedge with some milk. Sprinkle with sugar.

3. Place 1 inch apart on an ungreased baking sheet. Don't flatten. Bake in a 350 degree F oven 15 minutes or until golden. Remove scones from baking sheet. Cool on a wire rack for 5 minutes. Serve warm with whipped cream of butter. makes 15 to 16 scones.