1. Combine the flour, 1/4 cup sugar, baking powder and salt. Cut in the butter until crumbly. Stir in the dried cranberries and lemon peel. 2. Pour in the buttermilk and stir with a fork until the mixture holds together. Gather the dough into a ball and gently knead a few times on a floured surface. Pat out dough to an 8-inch circle and cut into 8 wedges. Place 2 inches apart on greased baking sheet and brush the tops with the milk. Sprinkle with 1 teaspoon sugar. 3. Bake in a preheated 425-degree oven 15-20 minutes, until golden. Serve warm.
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|Serving Size: 1 Serving (95g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 83 (26%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 23.7mg||7 %|
|Sodium 114.6mg||4 %|
|Potassium 81.3mg||2 %|
|Total Carbohydrate 53.9g||16 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 52.5g|
|Protein 4.7g||7 %|
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Calories per serving: 314
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