|Cranberries||3⁄4 Cup (12 tbs), chopped|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Granulated sugar||2 Tablespoon|
|Baking powder||4 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
Combine cranberries and 1/4 cup (50 mL) sugar; set aside.
In mixing bowl, combine flour, 2 tbsp (25 mL) sugar, baking powder and salt; mix well.
With pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs.
Stir in cranberries.
Add milk all at once, stirring with fork to make soft dough.
Knead lightly on floured surface about 10 times.
Roll out to 1/2 inch (1 cm) thickness.
Cut into rounds or triangles.
Place on ungreased baking sheet.
Bake in 425Â°F (220Â°C) oven for 10 to 12 minutes or until golden.