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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