Cranberry Scones

Ingredients:

For the scones:

30ml lemon juice, freshly squeezed
250ml milk
675ml all-purpose flour
125ml granulated sugar
1 tablespoon baking powder
1ml baking soda
1ml salt
125ml butter, cold and cut into cubes
250ml cranberries, fresh or frozen, and cut in half if large

For the topping:

10ml milk
2 teaspoons granulated sugar

Method:

1. Preheat the oven to 220 degrees Celsius.

2. To make the scones, line one or two large baking sheets with parchment paper.

3. In a glass measuring cup or a bowl, combine the lemon juice with the milk, then set aside.

4. In a separate large bowl, combine the flour, sugar, baking powder, baking soda and salt. Using a pastry blender or two knives, cut in the butter until the mixture is crumbly.

5. Pour in the lemon juice/milk mixture. Stir with a fork until a soft, sticky dough forms.

6. Turn the dough out onto a floured surface. With floured hands, gently knead in the cranberries – trying to not crush them and adding more flour to prevent sticking as necessary – until the dough comes together and the cranberries are dispersed

7. Pat out the dough to 23cm circle, then cut into 12 wedges. Place them on the prepared baking sheet, at least 2.5cm apart.

8. For the topping, brush the tops of the scones with milk, and then sprinkle with the sugar.

9. Bake in the oven for 15 to 20 minutes, switching pans on the racks halfway if you’re using two sheets, or until they are puffed and golden.

10. Remove the tray from the oven. Let the scones cool for at least 10 minutes before serving.