Fresh Cranberry Scones

Fresh Cranberry Scones(adapted from CL)

1 3/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons chilled butter, cut into small pieces
1/2 to 3/4 cup halved fresh cranberries
1/2 cup buttermilk
3/4 teaspoon grated orange rind
1 large egg, lightly beaten
1 tablespoon raw crystal sugar

Preheat oven to 375°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (flour through salt) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add cranberries, tossing to coat.

Combine buttermilk, rind, and egg; add to flour mixture, stirring just until moist. At this point the dough will be pretty sticky.

Turn dough out onto a lightly floured surface, and knead lightly 5 times with floured hands. Do not overwork this dough. If needed, just spray hands lightly with cooking spray to keep it from sticking as much. Pat dough into a 7-inch circle on a baking sheet coated with cooking spray. Cut the dough into 8 wedges, cutting into but not completely through dough.

Bake at 375° for 30 minutes or until golden.