Cranberry Lemon Scones - cooking recipe

Ingredients

1 cup milk
1 tablespoon lemon juice
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Gay Lea Butter
1/2 cup dried cranberries
Granulated sugar, for sprinkling

Preparation

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.