Lemon cranberry scones
Submitted by Belinda Bigold, High Tea Bakery
Winnipeg famous High Tea Bakery is one of Canada’s top bakeries, and their scones are baked from scratch, fresh each morning. They use the best quality ingredients like fresh zest, local creamery butter, and top them with a light coating of sugar for a nice crunch on top.
Ingredients
3 cups all-purpose flour, plus extra for dusting
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup butter, chilled, cubed
1/2 cup dried cranberries
Zest of one lemon
1 cup whole milk, plus extra for brushing
Preheat oven to 350°F. In the mixing bowl of stand mixer, combine flour, sugar, baking powder, baking soda and salt. Mix briefly on low speed to combine. Add butter and mix on medium-low speed until mixture resembles coarse meal. Add cranberries and lemon zest, mix until just incorporated. Add milk in a slow, steady stream and continue mixing (being careful not to over-mix) until dough comes away from the sides of the bowl. Roll onto a lightly floured surface to 1/2-inch thickness. Using a 3-inch biscuit cutter, cut dough into rounds. Brush tops lightly with milk and dust with sugar. Place on a parchment-lined baking sheet. Bake for 12-16 minutes or until golden brown. Makes 12
