Cranberry Lemon Scones

2 cups Flour
1/4 cup Sugar
2 teaspoons Baking powder
1/2 teaspoon Salt
6 tablespoons Chilled butter
1/2 cup Dried cranberries
2 teaspoons Grated lemon peel
2/3 cup Buttermilk
2 teaspoons Milk
1 teaspoon Sugar


Combine the flour, 1/4 cup sugar, baking powder and salt. Cut in the butter until crumbly. Stir in the dried cranberries and lemon peel. Pour in the buttermilk and stir with a fork until the mixture holds together. Gather the soft dough into a ball and gently knead a few times on a flour surface.

Pat out dough to an 8-inch circle and cut into 8 wedges. Place 2 inches apart on a greased baking sheet and brush the tops with the milk. Sprinkle with 1 teaspoon sugar. Bake in a preheated 425-degree oven 15-20 minutes, until golden. Serve warm.