Cranberry Scones

Ingredients

• 2 tbsp freshly squeezed lemon juice
• 1 cup The Farmer’s Cow Milk
• 2 3/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/4 tsp each baking soda and salt
• 1/2 cup cold butter cut into cubes
• 1 cup fresh or frozen cranberries (cut in half if large)
• 2 tsp The Farmer’s Cow Milk
• 2 tsp granulated sugar

Instructions

• Preheat the oven to 425°F and line a large baking sheet with parchment paper.
• In a glass measuring cup or a bowl, stir lemon juice into milk; set aside. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
• Using a pastry blender or two knives, cut in butter until the 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  circle, place on the prepared baking sheet, and cut into wedges, spreading them at least 1-inch  apart.
• Brush the tops of each wedge with milk and sprinkle with sugar.
• Bake for 15 to 20 minutes or until puffed and golden. Let cool for at least 10 min before serving.

Date Posted: November 30, 2021

• Milk
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