Onr more note: I buy a container of the buttermilk powder. (In the baking
isle it comes in a little cardboard round container about $3.50).
Calculate out the amount you would need in powder form - stir that in with
the dry ingredients and then add the appropriate amount of water when
adding the wet stuff. You can then mix up batches - put in ziploc bags and
refrigerate or freeze. when you want some - just add water.

MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm)
www.AccuChef.com

Title: Cran Oat Scones Susie's
Categories
Yield: Ser Servings

2 cup all-purpose flour
1/2 cup oatmeal
6 Tbsp sugar
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
10 Tbsp cold butter,Unsalted
1/2 cup cranberries,Dried
3/4 cup buttermilk

[Note: I put dried cranberries and white chocolate in these.]
Preheat the oven to 375 degrees F. In a bowl, combine the flour, oatmeal,
sugar, baking powder, baking soda, and salt. Using a pastry blender, cut
the cold butter into thedry ingredients until the dough is crumbly. Fold
in the cranberries. Add the buttermilk and stir lightly with a wooden
spoon until the dough comes together to form a ball. (The dough will be
sticky, but resist the temptation to overwork it.) On a lightly floured
surface, pat the dough into a large circle about 2 inches thick. Cut the
dough into wedges. With a spatula, transfer the wedges to a baking sheet
lined with parchment and bake for 22 minutes, or until the edges are
lightly browned. Cool on a wire rack. Best served warm and on the day
they are made.

** You can also brush the tops of the scones with cream and sprinkle with
turbinado sugar before baking to add a little crunch and some extra
sweetness.

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