Ingredients
- 3 cups all-purpose flour - 1/3 cup PLUS 1 Tbsp. sugar - 1 Tbsp. baking powder - 1/2 tsp. salt - 1/2 cup (1 stick) I Can't Believe It's Not Butter!® Cooking & Baking sticks - 3/4 cup dried cranberries, cherries, apricots, currants or raisins* - 1 cup milk or heavy cream - 1 egg, slightly beaten |
Instructions
Preheat oven to 425°.
Combine flour, 1/3 cup sugar, baking powder and salt in medium bowl. Cut in I Can't Believe It's Not Butter!® Cooking & Baking Spread 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.
Divide dough in half and lightly knead on lightly floured surface. 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.
*SUBSTITUTIONS: Use chopped fresh fruit (peaches, blueberries, apricots) and finely chopped orange or lemon peel; or mini chocolate chips.