2 1/2 t. baking powder
1/2 t. baking soda
1/2 t. ground ginger
3/4 t. salt
1/4 c. sugar
3/4 c. cold butter, cut into cubes
1 egg, beaten
3/4 c. almond milk
1 c. cranberries
1 t. lemon zest
In a large mixing bowl, combine flour, baking powder, baking soda, ginger, salt, and sugar. Cut in butter using your fingers until it resembles a coarse meal and the butter is it small flakes. In another bowl, combine the beaten egg and milk. Add to the flour mixture and stir to make a dough. Fold in the cranberries and zest. Knead the dough 10 times on a floured board. Form dough into triangular scone shapes and place on an ungreased baking sheet. Bake on a rack in the upper third of the oven at 400 degrees for 15-18 minutes or until golden on top. Makes about 17 small scones.
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