Scones are normally eaten as a breakfast or snack treat and usually served with butter, jam or cream. However, these cranberry scones are just as good eaten on their own without any spread. You may also see them advertised as “Biscuits” which is what the Americans name them. However there is a difference between scones and biscuits. Scones have eggs in their ingredients whereas biscuits don’t and the rest of the ingredients are almost the same.
Tips for making good scones:
- Butter must be cold when rubbing with the flour.
- With both hands, rub the butter flat with the flour to create layers of fat within the dough.
- Do not over mix the rest of the ingredients with the flour/butter mixture.
- Simply mix gently enough to bring all the ingredients together to form a soft and slightly sticky dough.
- Do not knead the dough too much or the scones will not rise as high and will be dense.
You may want to watch my YouTube Video @ https://youtu.be/oUWIqo5enEo and see how I make the dough for my Cheese Scones.
- 300 g self raising flour
- 125 g cold salted butter
- 20 g raw sugar
- 100 g dried cranberries
- 1 large egg
- 75 ml whole milk
- In a mixing bowl, add self-raising flour and chilled butter cut into cubes
- Rub the butter flat with the flour to create layers of fat within the dough.
- Add raw sugar, dried cranberries and mix evenly.
- Add milk to egg in a bowl and beat well.
- Make a well in the center of the flour mixture and pour in the egg/milk mixture.
- Leave about 3 Tbsp of the egg/milk mixture for egg wash.
- Gently mix all ingredients together until the soft dough comes together.
- Keep in the fridge to rest for 30 minutes.
- Transfer dough onto a lightly floured surface and gently roll flat about 1 inch thick.
- Using a 2 inch round cutter, cut rolled dough to shape.
- Arrange on a lined baking tray. Brush the top with remaining egg and milk mixture.
- Bake in a preheated oven at 180 C for 10 – 12 mins until golden brown and cooked through.
- Remove the tray from the oven and transfer onto a cooling rack.
- Best served warm.
- Scones can last about a week in the fridge and much longer when frozen.
- Lightly reheat in the oven or air-fryer before serving.