• 1cup BARLEY flour
  • 1cup all-purpose wheat flour
  • 1/4cup granulated sugar
  • 1tablespoon baking powder
  • 1/2teaspoon salt
  • 1/2cup dried cranberries (may substitute currantsraisins or dried cherries)
  • 1cup nonfat milk
  • 1/4cup buttermelted
  • 1 large eggbeaten
  • 1teaspoon grated fresh lemon peel
Lemon Glaze
  • 1/2cup powdered sugarsifted
  • 1tbsp fresh lemon juice
  • 1tsp grated lemon peel
  1. In a large bowl, mix together flours, sugar, baking powder, and salt. Stir in cranberries. Mix in milk, butter, egg, and grated lemon peel.
  2. Spray a baking sheet with non-stick cooking spray. Drop batter by spoonfuls onto a baking sheet, creating 12 equal portions.
  3. Bake at 375° F for 15 to 17 minutes or until lightly browned. Cool scones slightly.
  4. Combine Lemon Glaze ingredients; stir until smooth. Use a pastry brush to glaze tops of cooled scones.