Enjoy these versatile scones at breakfast or brunch, or with your afternoon tea.
Add lemon juice to milk and let stand 15 minutes.
Preheat oven to 425 degrees F (220 degrees C).
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.
Stir in milk to moisten dry ingredients.
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.
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.