I am a huge fan of scones whether served with clotted cream & jam or made with cheese. Yesterday I thought I would do a festive take on them by adding some dried cranberries to the mix. I cut them with my smallest pastry cutter which made canapé sized, perfect for a Christmas party or a gift. Of course you could always make them larger but then it may be worth doubling the recipe.
We ate most of these the same day, they are delicious plain and slightly warm from the oven. But of course you could cut them in half and add some jam and butter or clotted cream to the mix if you were feeling decadent.
Makes 12-14 small scones
Recipe adapted from BBC Food
You will need-
- 225g self raising flour
- 55g butter, cubed
- 25g caster sugar
- 150ml milk
- 1 free range egg, beaten
- Pinch of salt
- 1/4 cup chopped dried cranberries
Begin by preheating your oven to 220C and then line your baking tray with greaseproof paper.
In a large bowl mix together the flour and salt and then using your fingers rub in the butter. You should get a sandy consistency.
Next stir in the sugar followed by the milk and mix til you get a soft dough. Lightly flour your work surface and then gently knead the dough. Pat the dough out with your fingers till its around 2cm thick and then cut the scones out. Keep going til you have used up all of your dough. Place them on your baking tray and brush the tops with the beaten egg.
Bake the scones for 12-15 minutes until they have risen and are golden brown.
Cool them on a wire rack before digging in.