Cranberry Scones
 
Prep time
Cook time
Total time
 
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Serves: 12-15 scones
Ingredients
  • 500g (3⅓ cups) plain (all-purpose) flour, plus extra for dusting
  • ¼ cup wheatgerm or wholemeal (wholewheat) flour, (optional)
  • 2 tablespoons baking powder
  • 2 heaped tablespoons caster (superfine) sugar
  • 1 tsp salt
  • grated zest of 1 lemon or 1 orange
  • 110g (scant ½ cup) unsalted butter, cut into pieces, plus extra for greasing
  • 2 handfuls cranberries
  • 2 tbsp honey or sugar
  • 2 eggs
  • about 300 ml (1¼ cups) whole, semi-skimmed or soya (soy) milk
  • 1- 2 tbsp demerara (light brown) sugar
  • 1 cup cinnamon chips (optional)
  • crème fraîche (sour cream), butter or jam to serve
Instructions
  1. Chop the cranberries. In a bowl add the cranberries and 2 tbsp honey. Leave for at least half an hour.
  2. Preheat the oven to 200°C/ 400°F and line a baking sheet with parchment paper.
  3. Sift the plain flour into a bowl and add the wheatgerm, if using.
  4. Mix in the baking powder, caster sugar and salt, then add the butter and rub in with your fingers until the mixture resembles fresh breadcrumbs.
  5. Mix in the lemon or orange zest.
  6. Add the cranberries and mix well.
  7. Beat one of the eggs in a measuring jug, then add enough milk to reach the 300 ml (1¼ cup) level.
  8. Make a well in the middle, pour in the liquid and use a fork to work it into the dry ingredients. Finish by hand but without overworking the mixture- just lightly bring everything together to form a softish but firm dough. If it is too dry add a little more milk, and if it is too wet add some more flour. it must not be sticky at all.
  9. On a lightly floured surface, pat or roll the dough into a solid shape about 3 cm (1¼ inches) thick.
  10. Using a 5 cm (2 inch) cutter, cut the dough into rounds and place them on the greased baking tray so that they almost touch.
  11. Beat the remaining egg and use to glaze the tops of the scones.
  12. Sprinkle with the demerara sugar and bake for 15-20 minutes until lightly golden.
  13. The scones will stick together, so take them gently apart when they have cooled a little.
  14. Serve warm with crème fraîche, butter or jam or all three.
Recipe by The Novice Housewife at https://novicehousewife.com/2010/12/10/cranberry-scones/