Lemon Cranberry Scones

Ingredients

• 2 tbsp sugar
• 2 tbsp fresh lemon juice (divided)
• 1/2 cup low fat buttermilk
• 1/4 cup sugar
• 1 tbsp lemon zest
• 2 tsp vanilla extract
• 1 large egg
• 2 cup Ultra grain flour (or 1 cup white, 1 cup white whole wheat)
• 1 tbsp baking powder
• 1/2 tsp salt
• 3 tbsp chilled butter (must be cold cut into small pieces)
• 3/4 cup dried sweet cranberries or cherries

Instructions

1. Position rack in top third of oven; Preheat oven to 375F°.
2. Line baking sheet with parchment paper.
3. Make glaze by combining 2 tbsp sugar and 1 tbsp lemon juice.
4. Combine buttermilk, remaining lemon juice, sugar, lemon zest, vanilla, and egg in a medium bowl, stirring with a whisk.
5. Combine flour, baking powder, salt, in a large bowl, stirring with a whisk.
6. Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal.
7. Gently fold in cranberries or cherries.
8. Add buttermilk mixture, stirring just until moist. (dough will be sticky)
9. Place dough onto a floured surface and knead lightly four times with floured hands.
10. Form dough into an 8-inch circle onto baking sheet, about 3/4" thick. Using a knife, cut dough into 10 wedges (do not cut all the way through).
11. Brush lemon glaze over dough.
12. Bake until golden, about 18-20 minutes, or until a tester comes out clean.
13. Serve warm or room temperature.