Cranberry Lemon Scones

Enjoy these versatile scones at breakfast or brunch, or with your afternoon tea.



Step: 1

Add lemon juice to milk and let stand 15 minutes.

Step: 2

Preheat oven to 425 degrees F (220 degrees C).

Step: 3

Combine flour, baking powder, baking soda and salt. Add butter and cut into flour with pastry blender until texture of coarse meal. Stir in dried cranberries.

Step: 4

Stir in milk to moisten dry ingredients.

Step: 5

Roll out on a floured surface to 1/2-inch (1 cm) thickness. Cut into 2-inch (5cm) rounds or squares. Sprinkle with granulated sugar.

Step: 6

Bake in the preheated oven for 12 to 15 minutes.


Per Serving: 183 calories; protein 3.2g; carbohydrates 23.7g; fat 8.6g; cholesterol 26.6mg; sodium 339.7mg.

The best flavour of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as white bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.

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