Lemon Cranberry Scones

Hello Everyone,
The last couple of weeks have been very busy and we have had a down computer:( but, we are back up and still a little busy. Last week my husband and I went and spent the day in Bandon, Oregon (I love the coast!) but, before we left I wanted to make some scones and some yummy items for our road trip. O this date I had never made scones before and I really wanted to try them out. I have to say, I loved them and this recipe was so yummy.....Here is the recipe and pictures of the scones but, tell me what is your favorite scone recipe? please feel free to leave us a comment with any tips, recipes or links you may have regarding a great recipe.

Lemon Cranberry SconesGina's Weight Watcher Recipes Servings: 10 • Serving Size: 1 scone • Points: 4 pts • Points+: 5 pts
Calories: 192.5 • Fat: 4.7 g • Protein: 4.3 g • Carb: 33.9 g • Fiber: 2.1 g  
Basic Scone recipe modified from Cooking Light

• 2 tbsp sugar
• 2 tbsp fresh lemon juice, divided
• 1/2 cup low fat buttermilk (PS I made mine)
• 1/4 cup sugar
• 1 tbsp lemon zest
• 2 tsp vanilla extract
• 1 large egg
• 2 cups Ultra grain flour (or 1 cup white, 1 cup whole wheat)
• 1 tbsp baking powder
• 1/2 tsp salt
• 3 tbsp chilled butter (must be cold) cut into small pieces
• 3/4 cup dried sweet cranberries or cherries

Position rack in top third of oven; Preheat oven to 375°.  Line baking sheet with parchment paper. Make glaze by combining 2 tbsp sugar and 1 tbsp lemon juice.

Combine buttermilk, remaining lemon juice, sugar, lemon zest, vanilla, and egg in a medium bowl, stirring with a whisk.

Combine flour, baking powder, salt, in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal. Gently fold in cranberries or cherries. Add buttermilk mixture, stirring just until moist. (dough will be sticky)

Place dough onto a floured surface and knead lightly four times with floured hands. Form dough into an 8-inch circle onto baking sheet, about 3/4" thick. Using a knife, cut dough into 10 wedges (do not cut all the way through). Brush lemon glaze over dough. Bake until golden, about 18-20 minutes, or until a tester comes out clean.