After the holidays I was left with a lot of leftover cranberries. I froze some to use at a later date and I used some right away to bake the best cranberry scones ever!! I just googled an easy recipe one morn and tried it out and looks like I tried out the right one because they were not only amazing with just the right sweetness and crumbliness, but they were fast and the ingredients list calls for things you almost always have in your pantry. I’m sharing the recipe with you today so you can literally whip them up one morning… just writing about them makes me want to bake up another batch right now..for real.
Okay so here it is: (originally found on dairygoodness.com)
Preheat oven to 425°F (220°C). Line 1 or 2 large baking sheets with parchment paper.
In glass measuring cup or a bowl, stir lemon juice into milk; set aside. In a large bowl, combine 2-3/4 cups (675 mL) flour, sugar, baking powder, baking soda and salt. Using pastry blender or two knives, cut in butter until mixture is crumbly. Pour in milk mixture; stir with a fork until a soft, sticky dough forms.
Turn out onto a floured surface and, with floured hands, gently knead in cranberries, trying to not crush them and adding more flour to prevent sticking as necessary, until dough comes together and cranberries are dispersed. Pat out to a 9-inch (23 cm) circle; cut into 12 wedges. Place on prepared baking sheet, at least 1-inch (2.5 cm) apart.
I left out the baking soda because I didn’t have any lol and I didn’t add the sprinkly of sugar on top. They are just as amazing without.