3/4 cup fresh or dried cranberries
1/2 cup walnuts
2 tbsp. granulated sugar
2 cups all-purpose flour
1/2 tsp. salt
1 tbsp. baking powder
2 tbsp. granulated sugar
1/4 cup (1/2 stick) butter
1/4 cup buttermilk
1/4 cup Ricotta or cottage cheese
1/4 cup milk
1 tbsp. grated orange peel
1 tbsp. vanilla
2 1/2 tbsp. granulated sugar (save for sprinkling)

Preheat oven to 400°F.

Brush a baking sheet with oil or butter.

In a food processor, coarsely chop cranberries and walnuts with 2 tablespoons of sugar. Remove from processor and set aside.

In the processor, combine flour, salt, baking powder and another 2 tablespoons of sugar. Add butter (or shortening) and pulse about 6 times to mix lightly. Mixture should be coarse and some clumps of butter will remain.

In a bowl, combine all ingredients, being careful not to over-mix to prevent scones from becoming tough.

Drop from a large spoon onto baking sheet and sprinkle 2 1/2 tablespoons of remaining sugar over tops. Bake in preheated oven for about 15 to 20 minutes. Cool on wire rack.

Variation: Use raisins (we like golden raisins) or citron in place of cranberries. Chopped dried fruit, mangoes and firm peaches also work well.

Submitted by: Belle