Breakfast Scones

250 mL

1 tbsp lemon juice

15 mL

2 1/4 cups all-purpose flour

550 mL

2 1/2 tsp baking powder

12 mL

1/2 tsp baking soda

1/2 tsp salt

2 mL

1/2 cup Gay Lea Butter

1/2 cup dried cranberries

125 mL

Instructions :

15 minutes. Combine flour, baking powder, baking soda and salt. Add butter and cut into flour with pastry blender until the texture of coarse meal. Stir in dried cranberries. Stir in milk to moisten dry ingredients. Roll out on floured surface to

1/2" /

1 cm thickness. Cut into 2"/

5 cm rounds or squares. Sprinkle with granulated sugar. Bake at

425ºF (220ºC) for 12-15 minutes.