
¾ C chopped cranberries (fresh or frozen)
¼ C white sugar (1st amount)
2 C flour
4 tsp. baking powder
½ tsp. salt
2 tbsp. white sugar (2nd amount)
½ C butter
2/3 C milk
Combine the cranberries & ¼ C sugar and set aside. Combine the flour, baking powder, salt and 2 tbsp. white sugar and mix well. Cut in the butter with a pastry blender until crumbly. Stir in the cranberries. Add the milk and stir with a fork to make a soft dough. Knead lightly on a floured surface about 10 times. Roll out to 1/2ʺ thickness forming into a circle. Cut into wedges and place on an ungreased baking sheet. Bake at 425°F for 10 – 12 minutes.
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