Cakes, Desserts, Snacks
Cranberry Lemon Scones

2 cups all purpose flour 1/4 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 6 tablespoons chilled butter, cut into small pieces

3/4 cup whole fresh cranberries 2 tablespoons fresh lemon juice (juice of 1 lemon) 2/3 cup non fat milk 1 teaspoon sugar

Preheat oven to 425F.

Put lemon juice in a measuring cup. Add enough of the milk to make 2/3 cup. Stir and set aside for at least 5 minutes. Reserve the remaining milk.

In a large bowl, combine flour, sugar baking powder and salt. Cut in the butter until crumbly. Stir in the cranberries.

Stir the lemon juice and milk mixture. Add to the dry ingredients and stir with a fork until just blended. Gather the dough into a ball and knead a few times until the mixture sticks together. Do not over-work.

On a floured surface, pat out the dough into a 9-inch circle. Cut into 10 wedges. Place 2 inches apart on a cookie sheet coated with non-stick cooking spray. Brush the tops with the remaining milk. Sprinkle with 1 teaspoon sugar.

Bake 15 - 20 minutes, until golden.

Serve warm or cool completely and wrap in plastic wrap and freeze for later use.

Notes

Adapted from ThatsMyHome.com

Makes 10 scones.