3/4 CUPS DRIED CRANBERRIES OR 1/2 CUP FRESH CRANBERRIES
1/3 CUP CHOPPED WALNUTS
1 CUP LOW FAT BUTTERMILK
Instructions
PREHEAT OVEN TO 425°.
STIR TOGETHER THE FLOUR, SUGAR, BAKING POWDER AND SALT. CUT IN BUTTER UNTIL MIXTURE RESEMBLES COURSE CRUMBS. STIR IN CRANBERRIES AND WALNUTS.
GRADUALLY STIR IN BUTTERMILK UNTIL JUST COMBINED.
KNEAD LIGHTLY WITH GREASED HANDS. DON'T OVER WORK THE DOUGH IT SHOULD BE STICKY AND DIFFICULT TO WORK WITH.
DIVIDE DOUGH INTO 14 TO 16 BLOBS AND PLACE ON A LIGHTLY GREASED BAKING SHEET. BRUSH TOPS WITH MAPLE SYRUP AND BAKE 10 TO 12 MINUTES OR UNTIL LIGHTLY GOLDEN BROWN.