Cranberry Cornbread Scones

Preheat oven to 400º F. Grease a large cookie sheet. Combine flour, cornmeal, sugar, baking powder and salt in medium bowl and stir until mixed. Cut butter into flour mixture with a pastry blender until coarse crumbs form. Add milk and stir with fork just until a sticky dough forms. Gently stir dried cranberries into dough. Turn the dough out onto a floured surface and knead gently about 10 times. Pat dough into a ½-inch thick circle. Cut out dough circles with 2 ½-inch biscuit cutter and place on cookie sheet. Bake 14 to 18 minutes or until golden brown. Serve warm or at room temperature. Makes 10 scones. Per Serving: Cal. 233.4 (12% DV), Fat Cal. 61, Pro. 3.8 g (8% DV), Carb. 39.4 g (13% DV), Fat 6.8 g (10% DV), Chol. 17.6 mg (6% DV), Sod. 313.5 mg (13% DV), Vit. A 46.8 RE (5% DV), Vit C 0.03 mg (0% DV), Vit. E 0.2 mg (1% DV), Calcium 106.2 mg (11% DV), Iron 1.6 mg (9% DV), Folate 62.9 Ug (16% DV), Zinc 0.3 mg (2% DV), Pot. 68.2 mg (2% DV), Dietary Exchange: 0.5 Fruit , 2.0 Starch , 0 Meat , 1.5 Fat