This recipe is taken from the 2013 Milk Calendar. What makes the best cranberry scones? Real butter, fresh milk and juicy Canadian-grown berries – it’s as simple as that! Make them throughout the year with each berry and fruit in season.
- Prep: 10 min - 15 min
- Cooking: 15 min - 20 min
- 2 tbsp (30 mL) freshly squeezed lemon juice
- 1 cup (250 mL) milk
- 2 3/4 cups (675 mL) all-purpose flour (approx.)
- 1/2 cup (125 mL) granulated sugar
- 1 tbsp (15 mL) baking powder
- 1/4 tsp (1 mL) each baking soda and salt
- 1/2 cup (125 mL) cold butter cut into cubes
- 1 cup (250 mL) fresh or frozen cranberries cut in half if large
- 2 tsp (10 mL) milk
- 2 tsp (10 mL) granulated sugar
Preheat oven to 425°F (220°C). Line 1 or 2 large baking sheets with parchment paper.
In glass measuring cup or a bowl, stir lemon juice into milk; set aside. In a large bowl, combine 2-3/4 cups (675 mL) flour, sugar, baking powder, baking soda and salt. Using pastry blender or two knives, cut in butter until mixture is crumbly. Pour in milk mixture; stir with a fork until a soft, sticky dough forms.
Turn out onto a floured surface and, with floured hands, gently knead in cranberries, trying to not crush them and adding more flour to prevent sticking as necessary, until dough comes together and cranberries are dispersed. Pat out to a 9-inch (23 cm) circle; cut into 12 wedges. Place on prepared baking sheet, at least 1-inch (2.5 cm) apart.
Brush tops of scones with milk and sprinkle with sugar. Bake for 15 to 20 min, switching pans on racks halfway if using 2 sheets, or until puffed and golden. Let cool for at least 10 min before serving.
Use other fresh, in-season berries and fruits. Decrease flour to 2-1/2 cups (625 mL) and sugar to 1/4 cup (60 mL) and replace cranberries with blueberries, raspberries, blackberries, halved or quartered cherries, chopped apricots, peaches or a mixture of your favourites.
Top 5 Nutrients
|Calcium:||8 % / 88 mg|