Cranberry Scones Recipe | Dairy Farmers of Manitoba

Prep Time

10 min.

Cook Time

15 min.

Serving Size

12 pieces

What makes the best cranberry scones? Real butter, fresh milk, and juicy berries – it’s as simple as that!

TOPPING

1.	Preheat the oven to 425°F (220°C). Line 1 or 2 large baking sheets with parchment paper.
2.	In a 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 a pastry blender or two knives, cut in butter until mixture is crumbly. Pour in milk mixture and stir with a fork until a soft, sticky dough forms.
3.	Turn out onto a floured surface and, with floured hands, gently knead in cranberries, trying not to crush them and adding more flour to prevent sticking as necessary – just until dough comes together and cranberries are dispersed. Pat out to a 9-inch (23 cm) circle and cut into 12 wedges. Place on prepared baking sheet, at least 1 inch (2.5 cm) apart.

Topping

1.	Brush tops of scones with milk and sprinkle with sugar. Bake for 15 to 20 minutes, switching pans on racks halfway if using
2.	2 sheets, or until puffed and golden. Let cool for at least 10 minutes before serving.

Recipe and photo provided by Dairy Farmers of Canada. For more recipe ideas visit dairygoodness.ca.

Use other fresh berries and fruits in season.
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.

For the adventurous:

Add 2 tbsp (30 mL) chopped crystallized ginger and 1/2 tsp (2 mL) freshly ground black pepper with the flour.
For a tea party, make 36 mini scones decreasing the baking time to about 8 minutes.

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