Cranberry Scones

Difficulty:
1/5

Yield: 12 scones

Ingredients:

  • 4 cups (1 L) flour
  • 1 teaspoon (5 ml) salt
  • 1 tablespoon (15 ml) baking powder
  • ½ cup (120 ml) sugar
  • 1 cup (240 ml) unsalted butter, cold and cut into pieces
  • 2 eggs
  • 1 ½ cups (350 ml) sour cream
  • 1 cup (240 ml) dried cranberries
  • ½ cup (120 ml) milk, for brushing

 

Method:

Let’s get baking!

Preheat oven to 400 F (205 C).

Sift flour into a bowl.

Add salt and baking powder and stir together.

Add sugar and mix.

Quickly cut butter into flour mixture so that it doesn’t melt.

Crack eggs into a separate bowl, add sour cream and whisk.

Add sour cream mixture to dry ingredients and stir quickly.

Add cranberries and stir until mixed evenly.

Turn out onto a lightly floured board and pat down into a 2-inch (5 cm) thick circle.

Using a 3-inch (7.5 cm) cookie cutter cut into 12 round scones.

Brush with milk.

Bake for 15 minutes, or until golden and puffy.

 

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