Buttery Scones

Directions

• Preheat oven to 425°.




• Combine flour, 5 tablespoons sugar, baking powder and salt in medium bowl. Cut in I Can’t Believe It’s Not Butter!® All Purpose Sticks with pastry blender or two knives until mixture is size of coarse cornmeal. Stir in cranberries. Whisk together milk and egg; reserve 1 tablespoon. Mix remaining egg mixture and dry ingredients with fork just until mixture holds together.




• Lightly knead on lightly floured surface and divide dough in half. Shape each half into a 6-inch circle. Cut each half into 6 wedges with floured knife. Arrange wedges on cookie sheet. Brush tops with reserved milk mixture, then sprinkle with remaining sugar.




• Bake 15 minutes or until golden. Cool 2 minutes On wire rack. Serve warm.