Ingredients
-
4 cups (1 liter) flour
-
1 teaspoon (5 milliliters) salt
-
1 tablespoon (15 milliliters) baking powder
-
1/2 cup (120 milliliters) sugar
-
1 cup (240 milliliters) unsalted butter, cold and cut into pieces
-
2 eggs
-
1-1/2 cup (360 milliliters) sour cream
-
1 cup (240 milliliters) dried cranberries
-
1/2 cup (120 milliliters) milk, for brushing
Directions
- Preheat oven to 400 F (230 C). Sift flour into a bowl. Add salt and baking powder and stir together. Add sugar and mix. Quickly cut butter into flour mixture so that it doesn’t melt. Crack eggs into a separate bowl, add sour cream and whisk. Add sour cream mixture to dry ingredients and stir quickly. Add cranberries and stir until mixed evenly. Turn out onto a lightly floured board and pat down into a five centimeter thick circle. Using a 7.5 centimeter cookie cutter, cut into 12 round scones. Brush with milk. Bake for 15 minutes, or until golden and puffy.
