Cranberry Scones

Makes 16 scones

2-1/2 c. all-purpose flour

2-1/2 t. baking powder

1/2 t. baking soda

3/4 c. butter, sliced

1 c. cranberries, chopped

2/3 c. sugar

3/4 c. buttermilk

2/3 c. powdered sugar

1 T. warm water

1/4 t. vanilla extract

Mix flour, baking powder and baking soda together in a large bowl; cut in butter until mixture resembles coarse crumbs. Stir in cranberries and sugar; add buttermilk, mixing until just blended. Divide dough in half; on a floured surface, roll each portion into an 8-inch circle, about 1/2-inch thick. Cut each circle into 8 wedges; arrange on ungreased baking sheets. Bake at 400 degrees for 12 to 15 minutes; remove to a wire rack. Combine powdered sugar, warm water and vanilla in a small bowl. Mix to a drizzling consistency, adding a little more warm water if necessary. Drizzle glaze over scones; serve warm.

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