Or you can make them at other times of the year using another type of local fruit.
The recipe for these tender scones has been included for this month in the 2013 Milk Calendar, published by the Dairy Farmers of Canada.
"We've included instructions to use other fruit when it's in season, so blueberries and raspberries, peaches ... so you can go through fruit season with your scones and use different fruits," says home economist Jennifer MacKenzie, who has been a recipe developer for the calendar since the 2001 edition.
Preparation Time: 10 to 15 minutes
Baking Time: 15 to 20 minutes
30 ml (2 tbsp) freshly squeezed lemon juice
250 ml (1 cup) milk
675 ml (2 3/4 cups) all-purpose flour (approx)
125 ml (1/2 cup) granulated sugar
15 ml (1 tbsp) baking powder
1 ml (1/4 tsp) each baking soda and salt
125 ml (1/2 cup) cold butter, cut into cubes
250 ml (1 cup) fresh or frozen cranberries, cut in half if large
10 ml (2 tsp) milk
10 ml (2 tsp) granulated sugar
Heat oven to 220 C (425 F). Line 1 or 2 large baking sheets with parchment paper.
In a glass measuring cup or a bowl, stir lemon juice into milk; set aside.
In a large bowl, combine 675 ml (2 3/4 cups) flour, sugar, baking powder, baking soda and salt. Using pastry blender or two knives, cut in butter until mixture is crumbly. Pour in milk mixture; stir with a fork until a soft, sticky dough forms.
Turn out onto a floured surface and, with floured hands, gently knead in cranberries, being careful not to crush them and adding more flour to prevent sticking as necessary, until dough comes together and cranberries are dispersed. Pat out to a 23-cm (9-inch) circle; cut into 12 wedges. Place on prepared baking sheet at least 2.5 cm (1 inch) apart.
Topping: Brush tops of scones with milk and sprinkle with sugar. Bake for 15 to 20 minutes, switching pans on racks halfway if using 2 sheets, or until puffed and golden. Let cool for at least 10 minutes before serving.
Makes 12 scones.
Nutrition information per serving: 222 calories; 8 g fat; 34 g carbohydrate; 1.2 g fibre; 4 g protein; 72 mg sodium.
Tip: When using other fresh, in-season berries and fruits, decrease flour to 625 ml (2 1/2 cups) and sugar to 50 ml (1/4 cup) and replace cranberries with blueberries, raspberries, blackberries, halved or quartered cherries, chopped apricots, peaches or a mixture of your favourites.
Source: Dairy Farmers of Canada 2013 Milk Calendar, MilkCalendar.ca