|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.|
|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.
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