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Originally published Monday, December 23, 2013 at 6:04 AM

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Recipe: Cranberry-Lemon Scones

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Serves eight

2 cups flour

¼ cup sugar

2 teaspoons baking powder

½ teaspoon salt

6 tablespoons chilled butter

½ cup dried cranberries

2 teaspoons grated lemon peel

2 / 3 cup buttermilk

2 teaspoons milk

1 teaspoon sugar

1. Combine the flour, ¼ cup sugar, baking powder and salt. Cut in the butter until crumbly. Stir in the dried cranberries and lemon peel.

2. 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 floured surface. Pat out dough to an 8-inch circle and cut into 8 wedges. Place 2 inches apart on greased baking sheet and brush the tops with the milk. Sprinkle with 1 teaspoon sugar.

3. Bake in a preheated 425-degree oven 15-20 minutes, until golden. Serve warm.

Adapted by The Seattle Times in 1993 from “A Little Northwest Cookbook” by Kathleen Stang.

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