2 3/4cupsall-purpose flour, measured with the spoon and level method
1/2cupgranulated white sugar
1Tablespoonbaking powder
1/4teaspoonbaking soda
1/4teaspoonsalt, increase to 1/2 teaspoon is using unsalted butter
1/2cupbutter, cold, salted or unsalted
1cupfresh or frozen cranberries cut in half if large
Topping :
2teaspoonsmilk
2teaspoonsgranulated white sugar, raw sugar or coarse sugar
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Instructions
In glass measuring cup or a bowl, stir lemon juice into milk. Set aside.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Using a box grater, grate butter into flour mixture and use a fork to mix it with the flour. (If you have some large clumps of butter, use your fingertips to break it up into smaller pieces in the flour mixture). Pour milk mixture into flour/butter, stirring with a fork until a soft, sticky dough forms.
Turn the dough out onto a floured surface and, with floured hands, gently work in cranberries by scattering over dough and folding the dough over to encase them several times, 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 8-inch circle; cut into 8 wedges. Place onto a large baking sheet, at least 1-inch apart. Place into refrigerator for 30 minutes or into the freezer for 15 minutes.
Preheat oven to 425°F (regular bake setting/not fan-assisted).
Remove from the refrigerator and brush the tops of the scones with milk. Sprinkle with sugar.
Bake scones in preheated oven for about 15 minutes, or until puffy and golden. Remove from oven and remove to a cooling rack to cool at least 10 minutes before serving or cool completely.
Notes
You can substitute orange juice for the lemon juice.There is no need to thaw frozen cranberries. You can add them to the dough frozen.You could use dried cranberries in place of the fresh or frozen cranberries. I would suggest reducing the sugar in the scones by a Tablespoon or two to compensate for the sweetness of the dried cranberries.I believe non-dairy milk should work here, though I haven't tested it myself.I don't suggest substituting buttermilk for the milk, as it reacts differently with the rising agents and without adjustment, may not produce the best results.Store these scones in an air-tight container for 2-3 days or freeze for up to 2 months.