Cranberry Scones
Ingredients
- Scones:
- 2 cups (500 mL) Robin Hood® Original All Purpose Flour
- 1/4 cup (60 mL) granulated sugar
- 4 tsp (20 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1 large egg
- 6 tbsp (100 mL) butter, melted
- 2/3 cup (150 mL) milk
- 1 1/2 cups (375 mL) dried cranberries
- Topping:
- 1 tbsp (15 mL) milk
- 1 tbsp (15 mL) granulated sugar
Directions
Step 1:
Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.
Step 2:
Scones: Combine flour, sugar, baking powder and salt in large bowl. Make a well in centre.
How can you mix in the dry ingredients a little bit at a time? Simply have your kids push them to the sides of the bowl to make a well. Pour the egg mixture into the middle of the bowl, then slowly stir in the dry ingredients.
Step 3:
Beat egg in small bowl until frothy. Add butter and milk. Mix. Pour into well. Add cranberries. Gradually stir in the dry ingredients until just moistened.
Step 4:
Turn out onto well-floured surface. Knead 8 to 10 times. Divide into 2 equal portions. Pat each into 6 inch (15 cm) circle. Arrange on prepared baking sheet.
Step 5:
Topping: Brush tops with milk. Sprinkle with sugar. Score each circle into 6 wedges.
Have your helpers brush up on their skills by brushing the tops of the scones with milk. After that, let them sprinkle on the sugar too.
Step 6:
Bake in preheated oven for 15 minutes until risen and lightly golden. Cool on wire rack.