Cornmeal and Cranberry Scones

This is a hearty bread

Hey remember that leftover cranberry pulp a bit back? Here is a use for some of it.

Cranberry Cornmeal Scones

• 1 1/2 cups unbleached flour
• 1/2 cup cornmeal
• 4 tbsp sugar
• 1 tsp cinnamon
• 2 tsp baking powder
• 1/2 tsp baking soda
• 4 tbsp butter
• 4 tbsp cranberry pulp (sauce or jam can be used too)
• 1/2 cup buttermilk

Heat oven to 425. Mix all the dry ingredients together in a bowl. Cut butter into flour until it resembles coarse crumbs. Add cranberry pulp and enough buttermilk to form a rough dough. Quickly knead dough until it forms a smooth ball, about 1 minute. If too sticky add more flour, to dry more buttermilk. Press into a seven-inch disk and place on a greased baking sheet. Cut into eight pieces but do not separate. Bake until done in the center and brown on top, about 20 minutes. Serve drizzled with honey or sorghum.

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