These are the scones I made on Monday.

2 c flour (I used spelt) 1/3 c sugar (I didn't use that much) 1 TBSP baking powder 1/2 tsp salt 5 TBSP unsalted butter, chilled (I used 4) 1/2 c dried cranberries (I used 1 c fresh) 1 large egg grated zest of 1 orange 2/3 c buttermilk or plain yogurt thinned with a little butter milk for brushing Heat oven to 400 degrees. Butter a baking sheet and set it aside. Mix 1st 4 ingredients, cut butter into small bigs and drop it into flour miixture. Use a pastry cutter until coarse crumbs are formed. Beat egg in medium-size bowl, add orange zest and buttermilk. Pour this into flour mixture and stir just until the dough is evenly moistened. Need 2-3 times, or until smooth. Pat the dough into a 3/4 inch thick disk, but into 8 wedges, and place them on the baking sheet. Brush lightly with milk. Bake 15-17 minutes, or until golden brown. If you want to make lemon poppy seed scones, use 1 TBSP poppy seeds, 1 TBSP lemon juice and grated zest of 1 lemon.