1/4 cup (60 gm) white sugar
2 ½ tsp (12ml) baking powder
1/2 tsp (3ml) baking soda)
1/2 tsp salt (3ml)
1/4 cup (65 gm) margarine or butter
3/4 cup (200 gm) dried cranberries
grated zest of half an orange
1 cup (250 ml) milk
Preheat
oven to 425°F or 220°C. Grease baking tray with margarine or line with parchment paper.
Sift the flour,
sugar, baking powder, baking soda and salt together, stir in the grated orange zest.
Cut in the margarine or butter till mixture
resembles fine breadcrumbs, then stir in the cranberries.
Add the milk and mix to make a smooth dough. (add more milk if necessary to
ensure mix is not too dry) Knead very lightly for ten
seconds on a lightly floured surface. Roll or pat to about 3/4" thick (2 cm) and
either cut into individual scones or cut into wedges, leaving intact (pizza
style) to make a loaf.
Baking time
approximately 12 minutes for individual scones, 15-20 minutes for
loaf-style. Brush tops with melted butter after removing from the oven.