Cranberry tea scones


2 cups plus 2 tbsp all-purpose flour 3 tbsp sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup butter, cut into small pieces and chilled
1/2 cup cranberries
1/2 cup skim milk
1 egg, lightly beaten

How to prepare

Combine 2 cups flour and next 3 ingredients in a bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Stir in currants. Stir in milk and egg, forming a soft dough. On a lightly floured surface, knead dough gently 12 times, adding remaining 2 tbsp flour to prevent dough from sticking. Roll dough into a 12″x 8″ rectangle; cut into quarters. Cut each quarter diagonally twice to make 4 triangles. Place scones on an ungreased baking sheet. Bake at 425

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