Rating: 4 stars
13 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

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

Recipe Summary

cook:
15 mins
additional:
15 mins
total:
45 mins
prep:
15 mins
Servings:
12
Yield:
12 scones
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Add lemon juice to milk and let stand 15 minutes.

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  • 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.

Tips:

For a quick breakfast on the run, grab a scone, slice it in half and add a slice of cheese and fresh fruit preserves ? blueberry, cherry or pear.

Nutrition Facts

183 calories; protein 3.2g; carbohydrates 23.7g; fat 8.6g; cholesterol 26.6mg; sodium 339.7mg. Full Nutrition
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