Ingredients
| 1 3/4 cups | (425 ml) | all-purpose flour |
| 1/4 cup | (60 ml) | sugar |
| 4 tsp | (20 ml) | baking powder |
| 5 tbsp | (75 ml) | butter (very very cold) |
| 1/3 cup + 1 tbsp | (75 ml + 15 ml) | milk |
| 1/3 cup | (75 ml) | sour cream (light) |
| 1/3 cup | (75 ml) | dried cranberries |
| 1/3 cup +1 tbsp | (75 ml + 15 ml) | Canadian Cheddar cheese, grated |
| 1 | (large) | egg, lightly beaten |
| 1 tbsp | (15 ml) | milk |
Directions
- Pre-heat oven to 400 F (200 C). Line baking sheet with parchment paper.
- Sift together the flour, sugar, and baking powder into a mixing bowl. With a pastry cutter, cut the butter into the flour mixture until it looks like coarse bread crumbs.
- Whisk together the 1/3 cup milk, sour cream, 1/3 cup grated cheddar cheese and cranberries in a small bowl. Stir into the flour mixture with a fork just until the mixture is holding together nicely. You may need to use the additional 1 tbsp of milk if dough is too crumbly. (DO NOT OVER MIX)
- Transfer the dough to a lightly floured surface and shape into about a 9”x 9” square. Fold the dough over into thirds and to make the rectangle, pat down to cut into 8 equal portions. Place the scones onto the baking sheet.
- Mix the egg and milk together in a small bowl; brush the egg wash on top of each scone (you will have some left over) and sprinkle with remaining cheese.
- Place the baking sheet on the middle rack of the oven and bake for about 15 minutes or until gently browned. Remove to a cooling rack. Serve with your favorite preserves and a cold glass of milk.
- *Tip: measure out the butter and set into the freezer.