1. Preheat oven to 400 degrees
2. Soak the Cranberries in water until softened, about 10 minutes.
3. While Cranberries soften, combine Baking Mix and Sugar in large mixing bowl. Cut in Margarine or Oil with pastry cutter or two knives until mixture resembles coarse meal. Make a well in the center of the mixture and add Milk. Gently and lightly stir together just until mixed. Do not over mix. Gently fold in drained Cranberries and Orange Zest with rubber spatula.
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4. Using a 1/4 C measure or 2-inch ice cream scoop, scoop 12 pieces of dough onto baking sheet, placing 1-inch apart. (Dipping the cup or scoop in water between scoops helps the batter release easier onto the baking sheet.) Sprinkle the dough balls with cinnamon, if using. (I rolled the dough out into a circle about 1-inch thick, then divided the circle into 12 sections instead).
5. Bake 10 -12 minutes, rotating pan once during baking, or until scones are golden brown on tops and bottoms and toothpick inserted in center comes out clean. Remove from oven. Serve immediately or transfer to wire rack to cool. I enjoy them with sugar-free strawberry preserves, yummy.
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